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Anna Theoktisto

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Credit: Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Kathleen Varner

Recipe Summary test

active:
55 mins
total:
2 hrs
Servings:
32
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Rich and indulgent, nutty and chewy, sweet and creamy—these are a few of the tasting notes that came out of the development of our Pecan Logs recipe. The vintage confections, which were popularized by Southern-favorite convenience store Stuckey’s—look more complicated than they are, in fact, aside from the prep, they’re easy to pull together thanks to melted caramel candies that stand in for homemade caramel. One thing to note is that you should allow the nougat to sit only until it’s just cool enough to handle. If you let it chill too long, you’ll have trouble rolling it into logs. Each batch makes up a whopping 32 servings, the ideal treat for hostess gifts and holiday goodies for coworkers, teachers, and neighbors. For an impressive display with just a hint of the nostalgia you know we love, serve slices of the log a dessert platter on your holiday sideboard this season.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine butter, corn syrup, and granulated sugar in a medium saucepan over medium. Cook, stirring constantly, until sugar dissolves and mixture just begins to boil, about 3 minutes. Remove from heat, and stir in powdered sugar, powdered milk, vanilla, and salt. Continue stirring until mixture begins to clump, about 2 minutes.

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  • Spread mixture in a parchment paper-lined 9-inch square baking pan. Let stand until cool enough to handle, about 15 minutes. Cut candy into 4 equal strips; cut crosswise in middle, creating 8 pieces. Shape each piece into a 4 1/2- to 5-inch-long log, and wrap in parchment paper or wax paper. Freeze until firm, about 1 hour.

  • Melt caramel and cream in top of a double boiler over medium. Place chopped pecans on a rimmed baking sheet. Unwrap frozen candy logs. Carefully dip each log into hot caramel, letting excess drip off. Roll in chopped pecans until evenly coated. Wrap in parchment paper or wax paper, and store in an airtight container at room temperature up to 5 days. Cut each log into 4 pieces to serve.

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