Family Recipes
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Indulge your sweet tooth and elevate your holiday dessert game with an irresistible salted caramel pecan log candy recipe. Spread joy and delight your taste buds by making these delectable confections in the comfort of your own kitchen. Pecan logs are an old-fashioned candy of a harmonious blend of rich caramel, crunchy pecans, and the perfect touch of salt. These candy logs are a mouthwatering treat that’s sure to become a cherished tradition for your family and friends.
Salted Caramel Pecan Log Recipe
Candy-making can often be intimidating. Salted caramel pecan logs are perfect for any skill level whether you’re an experienced baker or just starting to dabble in the art of homemade candy. By making these delightful confections from scratch, you have full control over the quality of ingredients. You can use the finest caramel, freshest pecans, and just the right amount of salt to suit your preferences. Whether you plan to gift them to loved ones, share them at gatherings, or simply indulge in some well-deserved self-care, salted caramel pecan roll logs are a delightful culinary adventure that’s worth every moment in the kitchen.
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Salted Carmel Pecan Log Ingredients:
To make the pecan logs you will need:
- Butter
- Marshmallow fluff
- Powdered sugar
- Caramel candies
- Half and half
- Chopped pecans
- Sea salt
Salted Pecan Logs Instructions
Make the Nougat Center
Melt together the butter and marshmallow fluff in a large pot over medium heat. Stir often so it doesn’t burn. Once the butter and marshmallow are well combined, remove the pot from heat.
Use a wooden spoon to stir in 4 1/2 cups of powdered sugar. Work the sugar completely into the marshmallow mixture. It will form a smooth, white dough.
Remove the marshmallow mixture to a powdered sugar-dusted countertop. Knead in up to 1/2 cup more sugar until the dough has a matte finish.
Form the Logs
Divide the dough into 6 equal pieces. Roll the dough into logs roughly 5 inches long and 1 inch thick. I made the logs about 5 inches long and 1 inch thick. I wouldn’t go too much thinner. Wrap the logs up and freeze them until they are solid. Mine were in the freezer for a few hours, but they would be fine overnight.
Make the Caramel Mixture
Melt the caramels, butter, and half and half over medium-low heat in a medium-sized pot stirring often, until the caramels are melted and the mixture is combined. Turn the heat to low and keep the caramel mix warm.
Cover Logs in Caramel and Pecans
Spread pecans out on a piece of waxed paper on a counter near the stove and caramel. Sprinkle the salt over the pecans.
When the logs are frozen, dip them in a caramel sauce and then roll in a nut and salt mixture. I chose pecans because I love them, but peanuts would work, too. The caramel starts to cool and harden the minute you remove it from the warm pan so move quickly. I had just enough caramel to cover 6 logs. Refrigerate the pecan logs until ready to eat or give away.
While I love making candy, I don’t need to eat it all. Pecan logs make great gifts!
Yield: 6
Cook Time1 hour
Total Time1 hour
Ingredients
- 1/2 cup butter
- 7 ounces marshmallow fluff
- 4-5 cups powdered sugar
- 38 square caramel candies, unwrapped (about 11 ounces)
- 2 Tablespoons butter
- 2 Tablespoons half and half
- 2 cups chopped pecans
- 1 Tablespoon sea salt
Instructions
- Melt together the butter and marshmallow fluff in a large pot over medium heat. Stir often so it doesn't burn. Once the butter and marshmallow are well combined, remove the pot from heat.
- Use a wooden spoon to stir in 4 1/2 cups of powdered sugar. Work the sugar completely into the marshmallow mixture. It will form a smooth, white dough.
- Remove the marshmallow mixture to a powdered sugar-dusted countertop. Knead in up to 1/2 cup more sugar until the dough has a matte finish.
- Divide the dough into 6 equal pieces. Roll the dough into logs roughly 5 inches long and 1 inch thick. Wrap each log individually in plastic wrap. Freeze until solid.
- Prepare the caramel mixture. Melt the caramels, butter, and half and half over medium-low heat in a medium-sized pot stirring often, until caramels are melted and the mixture is combined. Turn heat to low and keep caramel mix warm.
- Spread pecans out on a piece of waxed paper on a counter near the stove and caramel. Sprinkle the salt over the pecans.
- Unwrap each marshmallow log, one by one. Use tongs to dip the log in the caramel. A spatula will help get the logs coated in the caramel. Allow the caramel to drip off the log briefly and then place the log in the pecan mixture. Draw up the sides of the waxed paper to roll the log around in the pecans to cover the log. Use your hands to press the pecans into the caramel as it cools. Don't forget to get the ends! Place the pecan-covered logs on a cookie sheet. Repeat for each log.
- Chill the logs in the fridge for 1 hour. Re-wrap each log in plastic wrap and store in the fridge until ready to serve. To eat, slice the logs, and serve.
Nutrition Information:
Yield:
6Serving Size:
1
Amount Per Serving:Calories: 2523Total Fat: 46gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 53mgSodium: 2132mgCarbohydrates: 547gFiber: 4gSugar: 528gProtein: 7g
