HOLIDAY PECAN LOGS
Meet the Cook: For 50 years, I've turned to this beloved recipe to make candy to give away at Christmas. Of the many types I've tried, these pecan logs continue to be the most popular. I'm a registered nurse who managed to juggle my profession with raising our five children. Besides cooking and baking, my interests include sewing and putting together family photo albums. -Maxine Ruhl, Fort Scott, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/4 pounds.
Number Of Ingredients 9
Steps:
- Butter an 8-in. square pan with 2 teaspoons butter; set aside. Combine confectioners sugar and milk powder; set aside. In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended. , Remove from the heat; stir in vanilla. Continue stirring until the mixture mounds slightly when dropped from a spoon. Spread into prepared pan. Cool. , Cut candy into four strips; cut each strip in half. Shape each into a log; wrap in waxed paper and twist ends. Freeze or refrigerate until firm. , Meanwhile, in a microwave, melt caramels with milk, stirring often. Roll logs in caramel mixture, then in pecans. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with a serrated knife.
Nutrition Facts : Calories 264 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 96mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL-MOLASSES PECAN LOGS
This is a caramel pecan treat is a decadent candy that's easily made in to logs or petits fours.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 6 logs or 12 dozen petits fours
Number Of Ingredients 8
Steps:
- Line an 8-inch-square baking pan with a piece of plastic wrap, leaving a 2-inch overhang. Set baking pan aside.
- Combine sugar, corn syrup, molasses, butter, and heavy cream in a large heavy-bottomed saucepan set over medium-high heat. Cook, stirring occasionally, until a candy thermometer registers 250 degrees, about 12 minutes. Pour caramel into prepared pan; freeze until cool and set, about 1 hour.
- Invert pan of caramel onto a cutting board, and pop out the caramel; remove plastic. Cut the square into six equal sticks.
- Line a baking sheet with parchment. Place chopped pecans on a piece of parchment. Roll each stick in the nuts, forming a log and coating completely. Place logs on baking sheet, and transfer to the refrigerator.
- Place the chopped chocolate and the shortening in the top of a double boiler or a heat-proof bowl set over a pan of simmering water. Stir mixture until melted, and remove from heat. Remove logs from refrigerator.
- Using a pastry brush, coat each log with a layer of chocolate, and return to baking sheet. Chill until chocolate has set, about 15 minutes. Keep remaining chocolate melted.
- Pour remaining chocolate into a 4 1/2 by 9-inch loaf pan. Roll logs in chocolate, one at a time, coating completely. Return logs to baking sheet, and refrigerate until set, about 15 minutes more.
- To make petits fours, slice each log into 24 1/3-inch-thick slices; place in petit-four cups, and serve immediately.
CHRISTMAS PECAN LOGS
This is such a nice "old fashioned" candy to make for the holidays. You need to make this in advance as the candy needs to sit for a couple of days for the flavors to come together. Make sure you read the recipe twice before starting. Takes some effort, but this is so delicious and a very special addition to any Christmas cookie tray - Enjoy!
Provided by kelycarter_
Categories Candy
Time 2h
Yield 50 slices
Number Of Ingredients 8
Steps:
- In pan combine sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly to dissolve sugar (6 to 8 minutes).
- Then reduce to medium-low heat, without stirring, till thermometer registers 240 degrees, soft-ball stage (about 30 more minutes).
- Remove pan from heat; remove thermometer. Pour mixture onto a large platter. Do not scrape the cooked candy from the sides of the pan (this part tends to over-cook and gives a hard texture to the candy -- it's not worth wrecking the soft creamy center by adding this).
- Cool, without stirring, until slightly warm to the touch. About an hour.
- Add cherries to the mixture and beat with a wooden spoon for 10 minutes utill candy is white, creamy and has lots of air incorporated into it. (This step can also be accomplished using a paddle attachment on a food processor).
- Form into logs (individual size or 2 large) and wrap in clear plastic wrap.
- Place wrapped logs in the freezer for at least 1 hour.
- For the coating:.
- In a heavy saucepan combine caramels, butter and water. Cook over low heat until caramels are melted.
- Spread chopped pecans on a piece of waxed paper.
- Remove the saucepan from heat. Dip the unwrapped fondant logs into the melted caramel mixture. Let excess caramel drip off the log.
- Place the dipped log on the chopped pecans and roll until it is covered.
- Chill 1 hour or until ready to serve. To serve, let logs stand at room temperature about 30 minutes.
- Cut into 1/4 inch slices.
CARAMEL PECANS
"Make a pot of coffee or fix a drink, this takes a while! It's worth it though-this recipe is a family favorite and we always get requests for gifts of these chewy caramels." Darrell Brown, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4-1/4 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
PECAN LOGS RECIPE - (4.1/5)
Provided by á-1590
Number Of Ingredients 6
Steps:
- In a large bowl, combine the marshmallow cream, powdered sugar, and vanilla extract. Stir with a stiff spoon until it becomes too difficult, then knead with your hands until all of the sugar is incorporated and you have a smooth, putty-textured ball. Divide the candy into 8 equal parts, and roll them into thick logs about 1" in diameter. Place the logs on a baking sheet lined with foil or waxed paper, and freeze the logs until very firm, at least 1 hour. Once the logs are very solid, place the unwrapped caramels in a large microwave-safe bowl with the cream. Microwave for one minute, then stir the caramels. If they have not all melted, or if it is still very stiff, microwave for an additional brief period. Stir until the caramel is smooth and homogenous. Place the chopped pecans in a shallow bowl or pie tin. Remove the logs from the refrigerator. Using a fork or dipping tools, dip one in the melted caramel until it is completely submerged. Remove it from the caramel, then place it on the chopped pecans, and roll it in the nuts until every surface is covered with nuts. Replace the log on the baking sheet and quickly repeat with remaining logs. If the caramel gets too thick, microwave it again briefly until it is smooth and liquid. Once all of the logs have been coated in caramel and nuts, return them to the freezer for 30 minutes. Once they are firm, they can be cut into beautiful round slices. To serve, place the slices in small candy cups. Pecan Roll can be stored in an airtight container in the refrigerator for up to a week. Be aware that if it gets too warm, the caramel will soften and may not hold its shape
CARAMEL PECANS
My favorite part of the caramel roll is the pecans on top so I created this recipe by combining a couple of different recipes to curb my craving. I'm not a huge fan of sweet rolls so this gives me what I want without wasting the rolls. I will often half this because it gives me plenty since they are addicting!
Provided by MinnMomof2
Categories Lunch/Snacks
Time 53m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 250°F.
- Pour pecan halves into greased 9x13" pan and place into oven for 5 minutes.
- Melt butter in medium saucepan over medium heat.
- Stir in brown sugar and corn syrup and cook until sugar is dissolved (this takes at least 3-4 minutes).
- Remove pecans from oven and pour into saucepan/caramel mixture.
- Stir to coat and pour back into 9x13" pan.
- Place back into oven for 45-60 minutes stirring every 15 minutes or so.
- Remove pan and spread pecans onto parchment paper or silpat (I've used wax paper but it sticks at times-if it does put in fridge and remove when cold).
- Separate pecans as they cool (2 forks work well).
- I often HALF this because I can't keep out of them!
Nutrition Facts : Calories 1080.9, Fat 76.5, SaturatedFat 19.2, Cholesterol 61, Sodium 196, Carbohydrate 105, Fiber 7.1, Sugar 87.3, Protein 7
NOEL PECAN LOGS
Make and share this Noel Pecan Logs recipe from Food.com.
Provided by southern chef in lo
Categories Candy
Time 25m
Yield 24 dont know how many
Number Of Ingredients 6
Steps:
- Mix sugar, marshmallow cream, and vanilla together.
- Shape into logs and freeze.
- Melt margarine and caramel. Dip logs in caramel mix and quickly roll in pecans.
- Wrap in plastic wrap.
- These can be made ahead and frozen.
- To make a pretty gift, use colored plastic wrap and tie ends with ribbon.
PECAN CARAMELS
I altered the original recipe for these creamy caramels by substituting condensed milk for part of the whipping cream and cutting back on the sugar. Everybody raves about them, and they make a great holiday gift. You can't eat just one! -Patsy Howell, Peru, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.
Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 12mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
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