These pecan logs are easier to make than many traditional versions, but just as tasty. Using store-bought caramels for the coating saves a lot of time and added steps.
Pecan Logs
Pecan logs have been a southern favorite for generations. Sweet treats are a big part of the region’s culinary culture (and we have the dessert recipes to prove it!) Like many other southern classics this candy is finding new friends across the continent.
There are various ways to make them, but this pecan log recipe is especially easy and beginner-friendly. Opting for prepared caramel candies saves a lot of time and steps when making the coating.
Pecan Log Ingredients
- Butter: Butter greases the pan where the candy will be set and adds richness and flavor to the candy itself.
- Confectioners’ sugar: The powdered sugar in this recipe is partly a sweetener and thickener that gives the logs their texture.
- Milk powder: High-protein milk powder helps give the log candy its structure and flavor.
- Sugar: The granulated sugar cooks with the butter and corn syrup to provide the candy base.
- Corn syrup: Corn syrup is an inverted sugar that is added to the recipe to keep the sugar from crystallizing.
- Vanilla: Vanilla brings its characteristically aromatic flavor to the candy.
- Caramels: The caramel candies are melted to give the logs their coating.
- Milk (or half-and-half): Milk or half-and-half is used to soften the caramels and help them melt.
- Pecans: Chopped pecans are partly a decorative garnish and partly a flavoring and textural ingredient. On a practical level, they help keep the caramel coating from sticking to your guests’ fingers.
Directions
Step 1: Prepare the candy base
Butter a square 8-inch pan with 2 teaspoons of the butter and set it aside. Combine the confectioners’ sugar and milk powder in a small bowl and set that aside as well.
Step 2: Heat the mixture
In a heavy-bottomed saucepan, combine ½ cup of the butter with the granulated sugar and corn syrup. Cook and stir the sugar mixture until the sugar is dissolved and it comes to a boil. Stir in the confectioners’ sugar mixture 1/3 at a time, until it’s blended.
Step 3: Finish the candy mixture
Remove the sugar mixture from the heat and stir in the vanilla. Continue stirring as it cools and thickens. The mixture should mound slightly when you drop it from a spoon. Spread the mixture into the buttered pan and let it cool.
Step 4: Shape the logs
Cut the candy into four strips and then cut each strip in half. Shape each half into a log. Wrap the logs in waxed paper and twist the ends to keep them airtight. Refrigerate or freeze the logs until they’re firm.
Step 5: Coat the logs
Place the caramels and milk or half-and-half into a microwaveable bowl or measuring cup. Heat them, stirring frequently, until the caramels melt smoothly into the milk. Roll the logs in the caramel mixture and then into the chopped pecans. Wrap the logs again in waxed paper. Slice the logs to your desired thickness with a serrated knife to serve.
Pecan Log Recipe Variations
- Swap out the vanilla: The basic version of pecan logs is a classic but that doesn’t mean you can’t tweak things a little. One easy way to do that is by swapping the vanilla for an alternative flavoring. A splash of rum or brandy extract gives them a distinctive twist that still plays nicely with the caramel. Almond extract and maple extract are also interesting choices (and despite the North/South divide, maple and pecans go really well together).
- Add some spices: Another way to refresh this time-honored favorite is with a pinch of your favorite warm spices. A hint of cinnamon subtly elevates the caramel, while a pinch of nutmeg in the candy makes it seem creamier. The sharper flavor and aroma of cloves gives a counterpoint to the candy’s sweetness. You could even use all three, if you wish.
- Make your own caramel: Melting store-bought caramels is the quick and easy way to make this traditional treat. Crafting your own caramel from scratch takes a bit more effort but your work will show in the end result. Homemade caramel is a good skill to have in your repertoire because it’s used in so many recipes. If you haven’t made it before, we’ve prepared a useful guide.
How to Store Pecan Logs
Pecan logs can be kept at room temperature in their wax paper wrappers. To keep humidity from making them sticky and unwieldy, keep the logs in a food safe container with an airtight lid.
How long will my pecan logs keep?
They’re good for up to seven days at room temperature or three weeks in the fridge.
Can I freeze pecan logs?
Yes you can freeze this pecan log recipe. Pack the logs in their wax paper wrappers and then into a freezer-safe storage container with a tight-fitting lid or heavy-duty freezer bag. They’ll retain their quality for one to three months, depending how well they’re wrapped. If you live in a humid climate, thaw them overnight in your fridge rather than on the counter. At room temperature they can attract condensation and become sticky and harder to cut and handle.
Pecan Log Tips
Can I make these if I don’t have corn syrup?
Corn syrup is added to the sugar mixture because it actively helps prevent the granulated sugar from recrystallizing (this is also why it’s in pecan pie and many candy recipes). If you don’t have any on hand you can replace it with an equivalent quantity of honey. Acidity can also help prevent crystallization; you can add a half-teaspoon of lemon juice or cream of tartar to the sugar and achieve the same effect. If you don’t have corn syrup, add 2 to 3 tablespoons of sugar to replace its sweetening effect.
Should I let the candy cool completely before rolling it into logs?
No, only cool it just until it can be easily handled. If you let it set completely it’ll be much harder to shape into logs.
What can I add to the coating to switch things up?
You definitely have options. You might roll some of the logs in walnuts or almonds instead of pecans. That way you can set out a variety for your guests. A sprinkling of coarse salt or flaked salt added to the pecans gives you that “salted caramel” flavor combination. Coarsely crushed pretzels or crackers add both salt and crunch. Chopping spiced pecans or candied pecans instead of plain adds another level of flavor as well.
Homemade Pecan Logs
Prep Time
25 min
Cook Time
10 min
Yield
about 3-1/4 pounds
Ingredients
- 2 teaspoons plus 1/2 cup butter, softened, divided
- 3-3/4 cups confectioners' sugar
- 1/2 cup nonfat dry milk powder
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 package (14 ounces) caramels
- 1 tablespoon milk or half-and-half cream
- 2 cups chopped pecans
Directions
- 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 over medium heat 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
2 ounce-weight: 264 calories, 12g fat (4g saturated fat), 12mg cholesterol, 96mg sodium, 40g carbohydrate (35g sugars, 1g fiber), 2g protein.
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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
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