Grandma's Caramel Pecan Logs

Caramel Pecan Logs are an old-fashioned candy with a soft nougat center wrapped in chewy caramel and toasted pecans.

Course Dessert

Cuisine American

Keyword Caramel Pecan Logs

Prep Time 30

Cook Time 10

Freeze Time 2

Servings servings

Calories 542kcal

Author Jason Decker

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.

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