Stir in the ½ cup of pecans. Prepare Caramel Sauce by combining 1 stick of butter (½ cup), 1 cup brown sugar, and ¼ cup corn ...

Once cooled, cut the caramel-shortbread sticks into 8-by ½-inch sticks. Carefully remove the shortbread layers from the baking dish and lay out on a baking sheet lined with parchment paper to ...

Cook the caramel until it is a deep amber (about 185C on a sugar thermometer) then set aside to cool. Line a baking tray with non-stick baking paper. Once the caramel has cooled and thickened ...