This recipe makes the most wonderful gooey flapjacks with a distinctive taste of toffee and the soft crunch of pecans... Makes 18 Flapjacks Ingredients 100g Butter 100g Light Brown Sugar 4 tablespoons Golden Syrup 100g Ready to Eat Dried Dates 75g Pecan Nuts 175g Oats (I normally use porridge oats but they are also great made with half porridge, half jumbo oats) Preheat the oven to 175C and fully line a shallow baking tin (approx. 20 x 30cm) with greaseproof paper. Put the butter, sugar and syrup into a large saucepan. Chop the dates into small pieces then roughly chop the pecans keeping them chunky, add both of these to the pan. Put the heat on low and let the butter melt, stirring occasionally. When it's all melted, add the oats and stir until all combined. Tip the mixture into the lined tin and bake in the preheated oven for 10 minutes (or longer if you want a crunchier flapjack). Remove from the oven and set aside to cool and firm up a bit before cutting into pieces.