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Caramel Pecan Logs are the old-fashioned candy-shop treat my grandma made every holiday, a soft sweet nougat center wrapped in chewy caramel and rolled in toasted pecans. If you love nostalgic homemade candy, you will also adore our fudgy condensed milk brownies.
They take a little patience but every chewy, nutty, caramel wrapped bite tastes just like the candy counter classic.
Caramel Pecan Logs Quick Look
- 🕐 Prep Time: 30 minutes
- 🍴 Cook Time: 10 minutes
- ⏳ Total Time: 40 minutes plus freezing
- 🍽 Serving: 16 servings
- ⚡ Calories: 542kcal
- 🌶 Flavor Profile: Sweet nougat, chewy caramel, toasted pecans
- ✋ Difficulty: Moderate, a fun project like our condensed milk brownies
Quick Answer
To make Caramel Pecan Logs, cook butter, corn syrup, and sugar until simmering, then stir in powdered sugar, powdered milk, and vanilla to form a thick nougat paste. Press it into a dish, cool, cut into portions, and roll each into a log. Freeze the logs solid, then dip them in melted caramel and roll in chopped pecans. Slice and serve.
Jump to:
- Caramel Pecan Logs Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Caramel Pecan Logs
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Caramel Pecan Logs FAQs
- Other Recommended Old-Fashioned Dessert Recipes
- Grandma’s Caramel Pecan Logs
Why This Recipe Works
Click to see the technique science
- Corn syrup keeps it smooth. It prevents the sugar from crystallizing so the nougat center stays soft and chewy.
- Powdered milk adds body. It gives the filling that classic candy-shop nougat texture and flavor.
- Freezing the logs is key. Solid frozen logs hold their shape so you can dip them in hot caramel without falling apart.
- A double boiler melts caramel gently. Low steady heat keeps the caramel smooth and dippable without scorching.
- Pressing pecans on right away means they stick before the caramel sets.
Why You’ll Love This Recipe
- An old-fashioned candy that tastes just like the ones from the candy counter.
- Perfect for the holidays and makes a wonderful homemade gift.
- A fun make-ahead project, much like our fudgy condensed milk brownies.
Key Ingredients
- Butter, corn syrup, and sugar: Cooked together to start the soft nougat center.
- Powdered sugar and powdered milk: Stirred in to form the thick, chewy nougat paste.
- Caramels: Melted with a little milk for the gooey caramel coating.
- Chopped pecans: The signature crunchy, toasty outer layer.
- Vanilla: Rounds out the sweet nougat flavor.
See recipe card for exact quantities.
Variations and Substitutions
- Different nuts: Swap pecans for walnuts or toasted almonds.
- Chocolate drizzle: Drizzle melted chocolate over the finished logs.
- Toast the pecans: Toast them first for deeper, nuttier flavor.
- Smaller bites: Make mini logs for bite sized candies.
- More nostalgic treats: Try our condensed milk brownies next.
How to Make Caramel Pecan Logs
- Spray a 9-inch baking dish with cooking spray and set aside. Add the butter, corn syrup, and sugar to a medium pot or Dutch oven over medium heat, stirring constantly until the butter is melted and combined.
- Continue stirring until the mixture comes to a simmer.
- Take it off the heat and stir in the powdered sugar, powdered milk, and vanilla. The mixture will become a thick paste.
- Press the mixture into the prepared baking dish and let it cool to the touch, about 30 minutes at room temperature.
- Cut the filling into 4 even strips, then cut down the center so you have 8 pieces.
- Take one portion of filling, place it on parchment paper, and roll it into a log.
- Place it on a sheet tray seam side down and repeat with the rest of the filling.
- Freeze the logs for 1 to 2 hours until frozen solid.
- In a double boiler over medium heat, melt the caramels with the milk, stirring constantly. Add the chopped pecans to a shallow bowl.
- One by one, carefully dip the logs into the caramel, coating the entire log and letting excess drip off.
- Immediately place the log into the pecans and gently press and roll so they coat the log fully.
- Place the finished log on a parchment-lined sheet tray while you roll the rest.
- Cut into half-inch slices and serve.
Recipe Tips & Tricks
- Work quickly with the nougat while it is still warm and pliable.
- Freeze the logs fully solid so they hold up to the hot caramel dip.
- Keep the caramel warm in the double boiler so it stays dippable.
- Dipping is tricky, just do your best; the pecans hide any imperfections.
- Press pecans on right away before the caramel sets.
- Use a sharp knife to get clean slices.
Serving Ideas and Suggestions
Caramel Pecan Logs are a showstopper on any holiday dessert or candy tray. Slice them into rounds so everyone can see that pretty nougat center wrapped in caramel and pecans.
They are wonderful alongside coffee or hot cocoa, and they make a thoughtful homemade gift wrapped in parchment and a ribbon. Add them to a cookie box with our fudgy condensed milk brownies for variety.
Store them well wrapped so they stay soft, and bring to room temperature before serving for the best chewy texture.
Caramel Pecan Logs FAQs
Caramel Pecan Logs are an old-fashioned candy made of a soft sweet nougat center that is rolled into a log, dipped in melted caramel, and coated in chopped pecans. They are a classic holiday and candy-counter treat.
Freezing is important for Caramel Pecan Logs because solid frozen nougat logs hold their shape when dipped in hot caramel. Without freezing, the soft centers would lose their shape.
Store Caramel Pecan Logs well wrapped in an airtight container at room temperature for up to a week, or in the fridge for longer. Bring to room temperature before serving for the chewiest texture.
Yes, you can freeze finished Caramel Pecan Logs for up to 3 months. Wrap them well, thaw in the fridge, and bring to room temperature before slicing and serving.
If the caramel for your Caramel Pecan Logs is too thick, stir in a little more milk a teaspoon at a time over low heat in the double boiler until it is smooth and dippable again.
Yes, while pecans are traditional for Caramel Pecan Logs, you can roll them in chopped walnuts or toasted almonds instead for a different flavor.
Other Recommended Old-Fashioned Dessert Recipes
If you make these Caramel Pecan Logs, please leave a star rating and a comment below. I love hearing how they turned out, and it helps other readers find the recipe too!
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Grandma’s Caramel Pecan Logs
Ingredients
- ½ cup salted butter
- ½ cup light corn syrup
- ½ cup granulated sugar
- 4 cups powdered sugar
- ½ cup powdered milk
- 2 teaspoons vanilla extract
- 16 ounces caramels 1 & ½ bags
- 4 & ½ tablespoons milk
- 4 cups chopped pecans
Instructions
- Spray a 9-inch baking dish with cooking spray and set aside. Add butter, corn syrup, and sugar in a medium pot or dutch oven. Place over medium heat, and constantly stir until the butter is melted and everything is combined.½ cup salted butter, ½ cup light corn syrup, ½ cup granulated sugar
- Continue to stir until the mixture comes to a simmer.
- Take off the heat and stir in the powdered sugar, powdered milk, and vanilla. The mixture will become a thick paste.4 cups powdered sugar, ½ cup powdered milk, 2 teaspoons vanilla extract
- Press this mixture into the prepared baking dish and let it cool to the touch for about 30 minutes at room temperature.
- Cut the filling into 4 even strips, then cut them down the center, so you have 8 pieces.
- Take one portion of the filling and, place it on a piece of parchment paper, roll it up so it forms a log.
- Place it on a sheet tray, seam side down, and continue with the rest of the filling.
- Freeze the filling for 1-2 hours until frozen solid.
- In a double boiler over medium heat, place the caramels and the milk, and constantly stir until the caramels are melted. Add the chopped pecans to a shallow bowl.16 ounces caramels, 4 & ½ tablespoons milk
- One by one, carefully dip the logs into the caramel, coating the entire log and letting any excess drip off. This step can be tricky, just do your best.
- Immediately place the log into the pecans and gently press and roll it into them so they stick and the log is fully coated.4 cups chopped pecans
- Place the finished log on a parchment-lined sheet tray while you roll the rest of them.
- Cut into ½- inch slices and serve immediately.
Notes
- One great trick is to keep the caramel warm for easier coating. Keep it over the double boiler the entire time you are dipping the logs.
- Freeze the logs to make them easier to handle. They’ll thaw fast from the hot caramel so they can be enjoyed immediately after all the logs are coated.
- Use a sharp serrated knife for cutting the logs neatly.
- Use forks for dipping the logs in caramel.
- Don’t rush – take your time to ensure each log is evenly coated.
- Store the logs at room temperature if you’re planning to consume them within a week.
Nutrition
Love This Recipe?
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This might be the most delicious thing ever. The inside is like a melt in your mouth vanilla fudge texture, perfectly sweet and buttery. I chose to make homemade salted caramel instead of melting down store bought and it came out so so good.
Thank you so much!!! So happy the recipe came out so well.
Awesome recipe!!! These logs came out perfect….instructions explain everything exactly how to do. We are nuts, haha, over these pecan logs!! Thank you for sharing this recipe😃
I am so surprised that you don’t add butter to the caramels and cream. I will try it, but I’ve never made them without.
Excellent. These were my Dad’s favorite treat from Laura Secord.
Easy recipe and turn out great. Thanks
Grandma would have made the caramel
My grandma wouldn’t use package caramel. She would have made her own.
Structurally I wouldn’t subtract any sugar
I’ve been looking for pecan logs for the past 2yrs.. I’m definitely going to try this… can I cut out the sugar, seems like it would be sweet without it?
I almost did the exact receipe but I didn’t remove the pan from heat before adding the powder sugar and milk powder. The texture seemed to be like fudge. If I follow your direction is the filling softer.
Thanks wendy
When I added the powdered sugar, dry milk, and vanilla to my butter, corn syrup and sugar. It just got crumbly. It never turned into a paste. What do I need to do to correct it?