Salted Caramel & Pecan Baklava

Start by making the syrup. In a pan on a low heat melt the light brown soft sugar, salt, water and maple syrup together Once the sugar is dissolved, let it boil for 10 minutes while stirring constantly. Pour into a bowl and cool fully in the fridge

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

For the filling place the pecans, light brown sugar, cinnamon, nutmeg and salt into a food processor and pulse them until they look like a coarse crumb. Reserve a small amount of the filling for garnishing the baklava after baking if you like (about 1-2 tbsp)

Melt the butter and light brown soft sugar in a pan on a low heat and stir until the sugar dissolves

In a deep sided 12"x9" baking tray layer up the filo sheets, brushing the butter and brown sugar mixture between each layer. Do 10 sheets of filo, then a layer of the pecan filling, then 10 more filo sheets, another layer of the filling, then a final layer of 10 filo sheets

Slice the baklava in the tin, into the pieces desired, before baking. Bake for 45 minutes until golden

When it is done, immediately pour the cooled syrup all over the baklava, then sprinkle the remaining filling in the centre of each square along with a sprinkle of coarse sea salt. Leave to cool fully

Store in an airtight container in a cool place and eat within 1-2 weeks