CARAMEL PECAN LOGS
"These logs are absolutely the best and slice into pretty rounds," notes Lyons, Georgia field editor Suzanne McKinley.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, combine sugar, creme and vanilla; knead until smooth (mixture will be dry). Shape into six 4-1/2-in. x 1-1/4-in. logs. Chill overnight. In the top of a double boiler over boiling water, cook and stir caramels and water until smooth. Dip logs into caramel; roll in pecans. Chill for 2 hours. Cut into 1/3-in. slices.
Nutrition Facts :
OVERNIGHT CARAMEL PECAN ROLLS
These are easy and very good! They can be made and then cooked in the morning and make great hot rolls for special mornings (like Christmas or Easter). I have had a lot of compliments on these. Everyone will think that you got up very early to make these rolls because they are hot in the morning! I use my bread machine for the dough part, makes it very easy!
Provided by ERIBERRY
Categories Bread Yeast Bread Recipes
Time 16h40m
Yield 24
Number Of Ingredients 16
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
- When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
- Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 47.4 g, Cholesterol 24.6 mg, Fat 13.3 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 4.8 g, Sodium 292.7 mg, Sugar 17.6 g
HOLIDAY PECAN LOGS
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
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/4 pounds.
Number Of Ingredients 9
Steps:
- 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 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 : Calories 264 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 96mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL-MOLASSES PECAN LOGS
This is a caramel pecan treat is a decadent candy that's easily made in to logs or petits fours.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 6 logs or 12 dozen petits fours
Number Of Ingredients 8
Steps:
- Line an 8-inch-square baking pan with a piece of plastic wrap, leaving a 2-inch overhang. Set baking pan aside.
- Combine sugar, corn syrup, molasses, butter, and heavy cream in a large heavy-bottomed saucepan set over medium-high heat. Cook, stirring occasionally, until a candy thermometer registers 250 degrees, about 12 minutes. Pour caramel into prepared pan; freeze until cool and set, about 1 hour.
- Invert pan of caramel onto a cutting board, and pop out the caramel; remove plastic. Cut the square into six equal sticks.
- Line a baking sheet with parchment. Place chopped pecans on a piece of parchment. Roll each stick in the nuts, forming a log and coating completely. Place logs on baking sheet, and transfer to the refrigerator.
- Place the chopped chocolate and the shortening in the top of a double boiler or a heat-proof bowl set over a pan of simmering water. Stir mixture until melted, and remove from heat. Remove logs from refrigerator.
- Using a pastry brush, coat each log with a layer of chocolate, and return to baking sheet. Chill until chocolate has set, about 15 minutes. Keep remaining chocolate melted.
- Pour remaining chocolate into a 4 1/2 by 9-inch loaf pan. Roll logs in chocolate, one at a time, coating completely. Return logs to baking sheet, and refrigerate until set, about 15 minutes more.
- To make petits fours, slice each log into 24 1/3-inch-thick slices; place in petit-four cups, and serve immediately.
PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
PECAN LOGS RECIPE - (4.1/5)
Provided by á-1590
Number Of Ingredients 6
Steps:
- In a large bowl, combine the marshmallow cream, powdered sugar, and vanilla extract. Stir with a stiff spoon until it becomes too difficult, then knead with your hands until all of the sugar is incorporated and you have a smooth, putty-textured ball. Divide the candy into 8 equal parts, and roll them into thick logs about 1" in diameter. Place the logs on a baking sheet lined with foil or waxed paper, and freeze the logs until very firm, at least 1 hour. Once the logs are very solid, place the unwrapped caramels in a large microwave-safe bowl with the cream. Microwave for one minute, then stir the caramels. If they have not all melted, or if it is still very stiff, microwave for an additional brief period. Stir until the caramel is smooth and homogenous. Place the chopped pecans in a shallow bowl or pie tin. Remove the logs from the refrigerator. Using a fork or dipping tools, dip one in the melted caramel until it is completely submerged. Remove it from the caramel, then place it on the chopped pecans, and roll it in the nuts until every surface is covered with nuts. Replace the log on the baking sheet and quickly repeat with remaining logs. If the caramel gets too thick, microwave it again briefly until it is smooth and liquid. Once all of the logs have been coated in caramel and nuts, return them to the freezer for 30 minutes. Once they are firm, they can be cut into beautiful round slices. To serve, place the slices in small candy cups. Pecan Roll can be stored in an airtight container in the refrigerator for up to a week. Be aware that if it gets too warm, the caramel will soften and may not hold its shape
GRANDMA BLAIR'S PECAN CARAMEL ROLLS
Steps:
- In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
- Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.
STUCKEY'S PECAN LOG ROLLS
This recipe came from recipegoldmine.com/ccS/s27.html I have been looking for this recipe for years and finally found it, so thought I'd post it for others to enjoy.
Provided by Kari Homan Shannon
Categories Dessert
Time 1h
Yield 6 5inch rolls
Number Of Ingredients 9
Steps:
- Line a 9x5 inch loaf pan with buttered wax paper; set aside.
- Combine corn syrup, water and sugar in small heavy saucepan.
- Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
- Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals.
- Add candy thermometer.
- Continue to cook until mixture reaches the hard-ball stage (255 degrees F).
- Meanwhile, beat egg white and cream of tarter with heavy duty electric mixer, until stiff but not dry.
- Slowly pour hot syrup into egg white, beating constantly.
- Add vanilla extract.
- Beat until candy forms soft peaks and starts to lose its gloss.
- Spoon fondant into the prepared pan.
- Cut into three strips lengthwise, then crosswise in center.
- Freeze until firm.
- Roll into logs.
- Place back in freezer.
- Line another baking sheet with wax paper, set aside.
- Melt caramels with water in small but heavy saucepan over low heat.
- Stir occasionally.
- Arrange pecans on wax paper.
- Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat.
- While still warm, roll in pecans to completely coat the outside.
- Place on prepared baking sheet to set.
- Repeat with remaining fondant pieces.
- Reheat the caramel mixture if it becomes too thick.
- Cut finished logs into 1/2 inch slices.
- Store in the refrigerator in an airtight container between layers of wax paper or freeze for up to three months.
Nutrition Facts : Calories 706.4, Fat 31.5, SaturatedFat 3.9, Cholesterol 4.6, Sodium 171.9, Carbohydrate 107.6, Fiber 3.5, Sugar 89.9, Protein 7
NOEL PECAN LOGS
Make and share this Noel Pecan Logs recipe from Food.com.
Provided by southern chef in lo
Categories Candy
Time 25m
Yield 24 dont know how many
Number Of Ingredients 6
Steps:
- Mix sugar, marshmallow cream, and vanilla together.
- Shape into logs and freeze.
- Melt margarine and caramel. Dip logs in caramel mix and quickly roll in pecans.
- Wrap in plastic wrap.
- These can be made ahead and frozen.
- To make a pretty gift, use colored plastic wrap and tie ends with ribbon.
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SALTED CARAMEL PECAN LOG RECIPE - GROWING UP GABEL
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4.5/5 (21)Total Time 1 hrCategory Dessert RecipesCalories 2523 per serving
- Melt together the butter and marshmallow fluff in a large pot over medium heat. Stir often so it doesn't burn. Once the butter and marshmallow are well combined, remove pot from heat.
- Use a wooden spoon to stir in 4 1/2 cups of powdered sugar. Work the sugar completely in to the marshmallow mixture. It will form a smooth, white dough.
- Remove the marshmallow mixture to a powdered sugar dusted counter top. Knead in up to 1/2 cup more sugar until the dough has a matte finish.
- Divide the dough in to 6 equal pieces. Roll the dough in to logs roughly 5 inches long and 1 inch thick. Wrap each log individually in plastic wrap. Freeze until solid.
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- Prepare Fondant according to recipe directions. Let stand (ripen) at room temperature for 24 hours.
- Divide ripened fondant into fourths. Shape each piece into a 3-inch-long log. In a heavy 1-1/2-quart saucepan combine caramels, butter, and milk. Cook over low heat, stirring occasionally, until caramels are melted. Meanwhile, spread chopped pecans or peanuts on a piece of waxed paper.
- Remove the saucepan from heat. Carefully dip the fondant logs, one at a time, into the melted caramel mixture. Use a fork to turn the log in the caramel mixture to coat it on all sides. Lift the log out of the caramel mixture with the fork. Let excess caramel drip off the log.
- Place the dipped log on the chopped pecans or peanuts. Use the waxed paper to roll the dipped log in the chopped nuts until it is covered. Place logs on a baking sheet lined with waxed paper. Chill about 1 hour or until firm. To serve, let logs stand at room temperature about 30 minutes; cut into 1/4-inch slices. Makes about 48 slices.
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