{"id":151578,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/holiday-pecan-logs\/"},"modified":"2025-05-07T17:22:05","modified_gmt":"2025-05-07T22:22:05","slug":"holiday-pecan-logs","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/holiday-pecan-logs\/","title":{"rendered":"Pecan Logs"},"content":{"rendered":"<p>Pecan logs have been a southern favorite for generations. Sweet treats are a big part of the region\u2019s culinary culture (and we have the <a href=\"https:\/\/www.tasteofhome.com\/collection\/southern-desserts-hop-on-a-plane-for\/\" data-name=\"www.tasteofhome.com\/collection\/southern-desserts-hop-on-a-plane-for\/\" data-module=\"content engagement\" data-position=\"embedded links\">dessert recipes<\/a> to prove it!) Like many other southern classics this candy is finding new friends across the continent.<\/p>\n<p>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.<\/p>\n<h2>Pecan Log Ingredients<\/h2>\n<ul>\n<li><strong>Butter:<\/strong> Butter greases the pan where the candy will be set and adds richness and flavor to the candy itself.<\/li>\n<li><strong>Confectioners\u2019 sugar:<\/strong> The powdered sugar in this recipe is partly a sweetener and thickener that gives the logs their texture.<\/li>\n<li><strong>Milk powder:<\/strong> High-protein milk powder helps give the log candy its structure and flavor.<\/li>\n<li><strong>Sugar:<\/strong> The granulated sugar cooks with the butter and corn syrup to provide the candy base.<\/li>\n<li><strong>Corn syrup:<\/strong> Corn syrup is an inverted sugar that is added to the recipe to keep\u00a0the sugar from crystallizing.<\/li>\n<li><strong>Vanilla:<\/strong> Vanilla brings its characteristically aromatic flavor to the candy.<\/li>\n<li><strong>Caramels:<\/strong> The caramel candies are melted to give the logs their coating.<\/li>\n<li><strong>Milk (or half-and-half):<\/strong> Milk or half-and-half is used to soften the caramels and help them melt.<\/li>\n<li><strong>Pecans:<\/strong> 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\u2019 fingers.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the candy base<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2050102\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pecan-logs_TOHD24_11379_SarahTramonte_1.jpg?fit=700%2C1024\" alt=\"Step 1 of Taste Recipes Pecan Logs is to butter a square 8-inch pan with 2 teaspoons of the butter and set it aside. Combine the confectioners\u2019 sugar and milk powder in a small bowl and set that aside as well.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Butter a square 8-inch pan with 2 teaspoons of the butter and set it aside. Combine the confectioners\u2019 sugar and milk powder in a small bowl and set that aside as well.<\/p>\n<h3>Step 2: Heat the mixture<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2050103\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pecan-logs_TOHD24_11379_SarahTramonte_2.jpg?fit=700%2C1024\" alt=\"Step 2 of Taste Recipes Pecan Logs is to combine \u00bd 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\u2019 sugar mixture 1\/3 at a time, until it\u2019s blended.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>In a heavy-bottomed saucepan, combine \u00bd 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\u2019 sugar mixture 1\/3 at a time, until it\u2019s blended.<\/p>\n<h3>Step 3: Finish the candy mixture<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2050104\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pecan-logs_TOHD24_11379_SarahTramonte_3.jpg?fit=700%2C1024\" alt=\"Step 3 of Taste Recipes Pecan Logs is to 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.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 4: Shape the logs<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2050105\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pecan-logs_TOHD24_11379_SarahTramonte_4.jpg?fit=700%2C1024\" alt=\"Step 4 of Taste Recipes Pecan Logs is to 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\u2019re firm\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>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\u2019re firm.<\/p>\n<h3>Step 5: Coat the logs<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2050106\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pecan-logs_TOHD24_11379_SarahTramonte_5.jpg?fit=700%2C1024\" alt=\"Step 5 of Taste Recipes Pecan Logs is to 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\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2050107\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pecan-logs_TOHD24_11379_SarahTramonte_6.jpg?fit=700%2C1024\" alt=\"Full yield of Taste Recipes Pecan Logs cut into slices on a round wooden cutting board with parchment paper, iced coffee\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<h2>Pecan Log Recipe Variations<\/h2>\n<ul>\n<li><strong>Swap out the vanilla:<\/strong> The basic version of pecan logs is a classic but that doesn\u2019t mean you can\u2019t 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, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/maple-pecan-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/maple-pecan-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\">maple and pecans<\/a> go really well together).<\/li>\n<li><strong>Add some spices:<\/strong> 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\u2019s sweetness. You could even use all three, if you wish.<\/li>\n<li><strong>Make your own caramel:<\/strong> 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\u2019s used in so many recipes. If you haven\u2019t made it before, we\u2019ve prepared a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-caramel\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-caramel\/\" data-module=\"content engagement\" data-position=\"embedded links\">useful guide<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Pecan Logs<\/h2>\n<p>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.<\/p>\n<h3>How long will my pecan logs keep?<\/h3>\n<p>They\u2019re good for up to seven days at room temperature or three weeks in the fridge.<\/p>\n<h3>Can I freeze pecan logs?<\/h3>\n<p>Yes you can freeze this pecan log recipe. Pack the logs in their wax paper wrappers\u00a0 and then into a freezer-safe storage container with a tight-fitting lid or heavy-duty freezer bag. They\u2019ll retain their quality for one to three months, depending how well they\u2019re 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.<\/p>\n<h2>Pecan Log Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2050109\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pecan-logs_TOHD24_11379_SarahTramonte_8.jpg?fit=700%2C1024\" alt=\"Close up of full yield of Taste Recipes Pecan Logs cut into slices on a round wooden cutting board with parchment paper\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<h3>Can I make these if I don\u2019t have corn syrup?<\/h3>\n<p>Corn syrup is added to the sugar mixture because it actively helps prevent the granulated sugar from recrystallizing (this is also why it\u2019s in pecan pie and many candy recipes). If you don\u2019t 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&#8217;t have corn syrup, add 2 to 3 tablespoons of sugar to replace its sweetening effect.<\/p>\n<h3>Should I let the candy cool completely before rolling it into logs?<\/h3>\n<p>No, only cool it just until it can be easily handled. If you let it set completely it\u2019ll be much harder to shape into logs.<\/p>\n<h3>What can I add to the coating to switch things up?<\/h3>\n<p>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 \u201csalted caramel\u201d flavor combination. Coarsely crushed pretzels or crackers add both salt and crunch. Chopping <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-spiced-pecans\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-spiced-pecans\/\" data-module=\"content engagement\" data-position=\"embedded links\">spiced pecans<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/candied-pecans\/\" data-name=\"www.tasteofhome.com\/recipes\/candied-pecans\/\" data-module=\"content engagement\" data-position=\"embedded links\">candied pecans<\/a> instead of plain adds another level of flavor as well.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":8014,"featured_media":2108111,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,303971,303984,305843,304173,304423,304328,305271,304288,305487,306171,304180,303966,304408,304368,303887,306848,304268,305374,307449,307484,324623,304016,305394,304005,304150,303883,304353],"categories-v2":[308623,308500,308513,311481,309455,308821,308319,308984,308481,309216,259620,310796,312036,309462,308495,308813,308745,308478,309603,259483,309381,310465,310491,309177,308579,309408,308549,309434,308476,309005],"coauthors":[343387],"recommended_recipes":[{"post_title":"Pecan Tarts","post_link":"\/recipes\/pecan-tarts\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pecan-Tarts_EXPS_TOHAM21_540_B11_10_4b.jpg"},{"post_title":"Cranberry Pecan Cookies","post_link":"\/recipes\/cranberry-pecan-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cranberry-Pecan-Cookies_EXPS_HCCBZ18_37302_D05_07_1b.jpg"},{"post_title":"Tender Pecan Logs","post_link":"\/recipes\/tender-pecan-logs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Tender-Pecan-Logs_EXPS_LSBZ18_19573_C01_19_3b-1.jpg"},{"post_title":"Pecan Pralines","post_link":"\/recipes\/texas-pecan-pralines\/","post_image":"\/wp-content\/uploads\/2025\/03\/Pecan-Pralines_EXPS_FT25_98493_EC_0318_7.jpg"},{"post_title":"Pecan Pie Cookies","post_link":"\/recipes\/pecan-pie-cookies\/","post_image":"\/wp-content\/uploads\/2025\/05\/Pecan-Pie-Cookies_EXPS_TOHVP25_39299_MR_05_07_2.jpg"},{"post_title":"Pecan Pumpkin Pie","post_link":"\/recipes\/pecan-pumpkin-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pecan-Pumpkin-Pie_EXPS_FT23_36937_JR_0816_8.jpg"},{"post_title":"Homemade Pecan Butter","post_link":"\/recipes\/pecan-butter\/","post_image":"\/wp-content\/uploads\/2025\/04\/Homemade-Pecan-Butter_EXPS_TOHD24_278410_DianaRattray_5.jpg"},{"post_title":"Pecan Brownies","post_link":"\/recipes\/pecan-brownies\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_12206_KristinaVanni_1.jpg"},{"post_title":"Peanut Butter Logs","post_link":"\/recipes\/peanut-butter-logs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Peanut-Butter-Logs_EXPS_DIYD20_32891_B01_22_6b.jpg"},{"post_title":"Pecan Crescent Cookies","post_link":"\/recipes\/pecan-crescent-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12263_THCB957918D5584.jpg"},{"post_title":"Maple Pecan Pie","post_link":"\/recipes\/maple-pecan-pie\/","post_image":"\/wp-content\/uploads\/2025\/06\/Maple-Pecan-Pie_EXPS_TOHVP25_9595_MR_06_10_1.jpg"},{"post_title":"Pecan Bacon","post_link":"\/recipes\/pecan-bacon\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps140825_THCA153054D12_16_4b.jpg"},{"post_title":"Pecan Cheese Logs","post_link":"\/recipes\/pecan-cheese-logs\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pecan-Cheese-Logs_exps46089_SD19999445D08_25_5bC_RMS.jpg"},{"post_title":"Simple Pecan Rolls","post_link":"\/recipes\/simple-pecan-rolls\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7303_CS2093C18-1.jpg"},{"post_title":"Pecan Cranberry Muffins","post_link":"\/recipes\/pecan-cranberry-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps533_TH1605C33A.jpg"},{"post_title":"Cranberry Pecan Stuffing","post_link":"\/recipes\/cranberry-pecan-stuffing\/","post_image":"\/wp-content\/uploads\/2018\/05\/Cranberry-Pecan-Stuffing_EXPS_CWON18_50174_B05_24_9b.jpg"},{"post_title":"Cranberry Pecan Pie","post_link":"\/recipes\/cranberry-pecan-pie\/","post_image":"\/wp-content\/uploads\/2025\/06\/Cranberry-Pecan-Pie_EXPS_TOHD25_25635_EricKleinberg_7.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pecan-Logs_EXPS_TOHD24_11379_SarahTramonte_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/holiday-pecan-logs\/","name":"Pecan Logs","datePublished":"2018-01-01","dateModified":"2024-10-20","prepTime":"PT25M","cookTime":"PT10M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Pecan-Logs_EXPS_TOHD24_11379_SarahTramonte_7.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"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.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the candy base","text":"Butter a square 8-inch pan with 2 teaspoons of the butter and set it aside. Combine the confectioners\u2019 sugar and milk powder in a small bowl and set that aside as well.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pecan-logs_TOHD24_11379_SarahTramonte_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Heat the mixture","text":"In a heavy-bottomed saucepan, combine \u00bd 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\u2019 sugar mixture 1\/3 at a time, until it\u2019s blended.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pecan-logs_TOHD24_11379_SarahTramonte_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Finish the candy mixture","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pecan-logs_TOHD24_11379_SarahTramonte_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Shape the logs","text":"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\u2019re firm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pecan-logs_TOHD24_11379_SarahTramonte_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Coat the logs","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pecan-logs_TOHD24_11379_SarahTramonte_5.jpg?fit=700,1024"}],"recipeYield":"about 3-1\/4 pounds","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 264 calories","fatContent":"12g fat (4g saturated fat)","cholesterolContent":"12mg cholesterol","sodiumContent":"96mg sodium","carbohydrateContent":"40g carbohydrate (35g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7,"reviewCount":10,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Southern","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TasteOf559"},"reviewBody":"First time making pecan logs, and this hit it out of the park. The fondant is not too sweet, surprisingly. I stirred in 2\/3 of the powdered sugar mixture over heat, and the remaining 1\/3 and vanilla off the heat. For the caramels, I used a kebob stick to dip them in the caramel, and also laid another kebob stick over the rim of the double-boiler pan to scrape off the excess caramel before rolling them in the pecans. Worked great, and had just enough caramel as the recipe recommended (though I did use a few more handfuls of pecans). Can\u2019t wait to include these on our candy plates for the neighbors, good thing I doubled the recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"snate56"},"reviewBody":"Hey Kids! You want to keep from burning your fingers from scalding hot caramel? Take your refrigerated nougat rolls and stick corn skewers in each end.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"IWish"},"reviewBody":"Made these and they turned-out perfectly.  DELICIOUS!  Followed recipe as written by Maxine.   I made half recipe and it used most of the caramel and nuts...double-up on caramel and nuts for a full recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JenniferPecora"},"reviewBody":"I spooned some nougat out, rolled into egg shapes, and made these as Easter eggs.  They are absolutely delicious.  I followed Maxine's directions except for that change.  You may need a little more caramel and pecans than if you make logs, if you want the eggs to be covered completely.  I will make these as logs for Christmas - and maybe even Thanksgiving, because they are wonderful.  Although the nougat when in the pan seems hard, it is malleable and soft and delicious when eaten.  Thanks, Maxine!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest3877"},"reviewBody":"Love the taste of these, however, nobody mentioned how difficult it is to roll the nougat in scalding caramel with milk! I used tongs, but as the caramel solidified, the tongs started getting stuck. In fact, everything was getting stuck and I kept burning my fingers! It was literally like using a hot glue gun. Such a messy job-I don\u2019t know if I\u2019d make these again. Any tips on making that part of the job easier?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jinkiesscooby"},"reviewBody":"This was very good. I cut these into long, skinny rectangles before dipping in caramel. I followed the other reviewers advice and used the double boiler method for melting the caramels. These were kind of messy to make, but tasted very good. I did use a lot more pecans rolling these than the recipe stated (probably double the amount).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CrystalCareyHeckel"},"reviewBody":"years ago this is the way pecan logs were made. the ones they sell now have a soft marshmallowy center. my dad and brother had been trying to find these but kept getting the other ones. Stuckey's made these. I made them for Christmas for dad and brother. they were in hog heaven! thanks","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"robertshaw"},"reviewBody":"Well worth the time to make these. They're now part of my Christmas baking (one of 23 recipes). I remove it from the heat after it comes to a boil & before I add the confectioners' sugar ( it turned out a bit dry & crumbly the first time I tried it).I melt the caramels in a double boiler with 3 tbsp. millk instead of 1 tbsp. I had no luck using the microwave (it wouldn't stay warm long enough to roll them all & was too thick even when I added more milk).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AfterAgnesDowner"},"reviewBody":"LMT makes these, they are so good","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"crs869001"},"reviewBody":"i tried this recipe seemed to be very easy to make but the nougat  was very hard what should i do to correct","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"11379","romance_copy_dek":"These pecan logs are easier to make than many traditional versions, but just as tasty. 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