Reduce the Apple Cider: In a small saucepan over medium heat, bring the 1 1/2 cups of apple cider to a gentle simmer. Cook for 12 to 15 minutes, stirring occasionally, until reduced down to exactly 1/3 cup of thick, fragrant cider syrup. Remove from heat and cool for 10 minutes.

Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Line an 8x8-inch metal baking pan with parchment paper, leaving a 2-inch overhang on the sides for easy lifting. Lightly grease the parchment with butter or non-stick spray.

Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, dark brown sugar, granulated sugar, and cooled reduced cider syrup until smooth and glossy. Whisk in the egg, egg yolk, and vanilla extract until fully emulsified.

Fold Dry Ingredients: Add the all-purpose flour, ground cinnamon, nutmeg, and kosher salt. Using a rubber spatula, gently fold the mixture just until no dry flour pockets remain (do not overmix). Gently fold in the toasted chopped pecans if using.

Layer & Swirl Caramel: Spread the thick batter evenly into the prepared pan. Warm 3 tablespoons of the salted caramel slightly, spoon it over the top of the batter in dollops, and use a butter knife or toothpick to swirl it gently into the surface.

Bake to Chewy Perfection: Bake at 350°F for 24 to 28 minutes, or until the edges are golden and set, and a toothpick inserted into the center emerges with a few moist, fudgy crumbs (avoid overbaking!).

Cool, Drizzle & Slice: Allow the blondies to cool completely in the pan on a wire rack for at least 1 hour. Drizzle with the remaining salted caramel and sprinkle generously with flaky Maldon sea salt. Lift from the pan using parchment handles and slice into 16 chewy squares.