Ingredients:

  • 1 cup (120 g) Pecan halves
  • 1 tablespoon (15 ml) Unsalted butter (for pecans)
  • 1 tablespoon (15 g) Light brown sugar (optional)
  • 1 cup (200 g) Granulated white sugar (for caramel)
  • ¼ cup (60 ml) Water (for caramel)
  • ½ cup (120 ml) Heavy cream (double cream), warmed slightly
  • 2 tablespoons (30 g) Unsalted butter, cut into cubes (for caramel)
  • 1 teaspoon (5 ml) Pure vanilla extract (for caramel)
  • ½ teaspoon (2.5 g) Flaky sea salt (like Maldon), plus extra for garnish
  • 16 ounces (450 g) Full-fat cream cheese, softened completely at room temperature
  • ½ cup (115 g) Unsalted butter, softened completely at room temperature (for base)
  • 1 cup (120 g) Powdered sugar (Icing sugar), sifted
  • 1 teaspoon (5 ml) Vanilla extract (for base)
  • ¼ teaspoon (1.25 g) Fine sea salt (for base)

Instructions:

  1. Toast and Prepare the Pecans: Spread the pecans on a small baking sheet. Toast in a preheated oven at 350°F (175°C) for 5-7 minutes, until fragrant. If using the optional glaze, melt 1 Tbsp butter and brown sugar in a small skillet. Add the toasted pecans and toss briefly until coated. Roughly chop the cooled pecans. Set aside half for mixing and half for garnish.
  2. Combine Sugar: Combine the granulated sugar and water in the heavy-bottomed saucepan. Stir once briefly just to moisten the sugar.
  3. Cook Caramel: Place over medium-high heat. Do not stir once the heat is on. Allow the sugar to boil vigorously. Watch closely as the colour changes from clear to a pale straw colour, then to a rich amber. This takes about 8-10 minutes.
  4. Deglaze: Immediately remove the pan from the heat. Carefully and slowly pour the warmed heavy cream into the caramel (it will bubble violently—stand back!). Stir rapidly until smooth.
  5. Finish Caramel: Stir in the butter cubes until melted, followed by the vanilla extract and the flaky sea salt. Allow the caramel to cool slightly (about 10 minutes) while preparing the base.
  6. Prepare Base: In the bowl of a stand mixer, beat the fully softened cream cheese and the ½ cup butter on medium speed until completely smooth and fluffy (about 2-3 minutes). Scrape down the bowl frequently.
  7. Add Flavour to Base: Reduce speed to low and gradually incorporate the sifted powdered sugar, 1 teaspoon vanilla extract, and fine sea salt. Mix only until just combined and smooth.
  8. Fold In: Reserve about ¼ cup (60 ml) of the cooled caramel sauce for drizzling. Gently fold the remaining caramel sauce and the reserved half of the chopped pecans into the cream cheese base using a spatula. Do not overmix; you want swirls of caramel visible.
  9. Chill: Transfer the dip to a serving bowl. Cover tightly and chill in the refrigerator for at least 30 minutes to allow the dip to firm up and the flavors to marry—a crucial step for texture.
  10. Garnish and Serve: Before serving, drizzle the remaining reserved caramel sauce over the top, sprinkle with the remaining chopped pecans, and a tiny extra pinch of flaky sea salt. Serve at room temperature for the best texture.