Toffee Pecan Bowl

Name: Toffee Pecan Bowl
Cook time: 5 min
Yield: 2 servings
Ingredients: 400g Greek yoghurt (5% fat); 60g caster sugar; 40ml double cream; 20g butter (salted); 40g pecan nuts

A decadent and creamy breakfast bowl featuring thick Greek yoghurt topped with crunchy pecans and a rich, homemade buttery toffee syrup.

5 min

Cook time

Servings

Easy

Difficulty

~640

Calories

Nutrition (per serving)

640

Calories · kcal

Protein · g

Carbs · g

Fat · g

Ingredients

Greek yoghurt (5% fat) — 400g
caster sugar — 60g
double cream — 40ml
butter (salted) — 20g
pecan nuts — 40g

Method

1
Place the caster sugar and butter into a small saucepan over medium heat.
2
Allow the sugar to melt and turn a deep golden brown colour, swirling the pan occasionally but not stirring.
3
Carefully pour in the double cream, whisking continuously as it will bubble up vigorously.
4
Continue to cook for 1 minute until the sauce is smooth, then remove from the heat and set aside to cool slightly.
5
Divide the Greek yoghurt between two bowls.
6
Scatter the pecan nuts over the yoghurt and drizzle generously with the warm toffee syrup.

Allergens to check

Dairy, Nuts

Why this works

The pairing works because the cool, tangy acidity of the Greek yoghurt perfectly cuts through the rich, buttery sweetness of the homemade toffee, while the pecans provide a necessary earthy crunch.

Equipment

small saucepan, whisk, mixing bowl, serving bowls

Scan your ingredients, get recipes

Photograph what's in your kitchen and get recipes that use only those — no extra shopping, no waste.