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.
TENDER PECAN LOGS
Folks always ask me to make these tender nutty logs. Not overly sweet, they're just right with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Add the flour, beating on low speed just until combined. Stir in pecans. Cover and refrigerate for 30 minutes or until easy to handle., Shape 1/2 cups into 1/2-in.-thick logs. Cut logs into 2-in. pieces. Place 2 in. apart on greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.
Nutrition Facts : Calories 117 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 62mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
PECAN LOGS
Nutty and delicious, these pecan logs are a great conclusion to any meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Process pecans in a food processor until finely ground; set aside.
- Whisk flour, baking powder, and salt in a medium bowl; set aside. Put butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; mix until well combined. Reduce speed to low. Add flour mixture and half of the ground pecans; mix untiljust combined. Wrap dough in plastic; refrigerate until cold, about 30 minutes.
- Roll tablespoons of dough into 2-inch-long logs. Rolllogs in remaining pecans. Place on baking sheets lined with parchment paper, spacing about 1 inch apart.
- Bake cookies, rotating sheets halfway through, until pale golden and slightly cracked, 14 to 15 minutes. Transfer logs to wire racks to cool, about 5 minutes. Sift confectioners' sugar over cookies before serving, if desired. Cookies can be stored in airtight containers at room temperature up to 3 days.
PECAN LOG
Found this recipe on a bag of confectioners sugar. Sounds like it would be great to add to my list of Christmas candy.
Provided by ProudMomof4
Categories Candy
Time 10m
Yield 8 logs, 8 serving(s)
Number Of Ingredients 4
Steps:
- Cream butter until light and fluffy. Beat in sugar slowly. Stir in the sweetened condensed milk one tablespoon at a time until mixture is the consistency of a stiff cookie dough. Form dough into eight small logs and roll in the chopped pecans. Press pecans into the surface of the dough.
PECAN-CRUSTED GOAT CHEESE LOG
Provided by Food Network Kitchen
Categories appetizer
Time 28m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Warm the bourbon and water in a small saucepan, add the peaches, and set aside until plump, about 15 minutes.
- Put the toasted pecans and Cajun seasoning in a mini chopper and pulse until the nuts are finely ground but not pasty. Spread the nut mixture on a large plate. Roll the goat cheese in the mixture, pressing firmly to coat the whole log generously.
- Slice the cheese into rounds and arrange on a platter. Top with the chopped peaches and juices.
Nutrition Facts : Calories 279 calorie, Fat 22 grams, SaturatedFat 11 grams, Carbohydrate 9 grams, Fiber 2 grams, Protein 12 grams
CRANBERRY-PECAN CHEESE LOG
Find your new favorite party appetizer with our Healthy Living Cranberry-Pecan Cheese Log. Serve our sweet and savory Cranberry-Pecan Cheese Log with rosemary and olive oil crackers, and get ready to enjoy!
Provided by My Food and Family
Categories Cheese Appetizers
Time 45m
Yield Makes 12 servings, 2 Tbsp. spread and 6 crackers each.
Number Of Ingredients 5
Steps:
- Mix first 3 ingredients until well blended; shape into 6-inch log.
- Coat with nuts. Wrap in plastic wrap.
- Refrigerate 30 min. Serve with crackers.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 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
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
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OLD-FASHIONED PECAN LOGS RECIPE | SOUTHERN LIVING
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5/5 (1)Total Time 2 hrs
- Combine butter, corn syrup, and granulated sugar in a medium saucepan over medium. Cook, stirring constantly, until sugar dissolves and mixture just begins to boil, about 3 minutes. Remove from heat, and stir in powdered sugar, powdered milk, vanilla, and salt. Continue stirring until mixture begins to clump, about 2 minutes.
- Spread mixture in a parchment paper-lined 9-inch square baking pan. Let stand until cool enough to handle, about 15 minutes. Cut candy into 4 equal strips; cut crosswise in middle, creating 8 pieces. Shape each piece into a 4 1/2- to 5-inch-long log, and wrap in parchment paper or wax paper. Freeze until firm, about 1 hour.
- Melt caramel and cream in top of a double boiler over medium. Place chopped pecans on a rimmed baking sheet. Unwrap frozen candy logs. Carefully dip each log into hot caramel, letting excess drip off. Roll in chopped pecans until evenly coated. Wrap in parchment paper or wax paper, and store in an airtight container at room temperature up to 5 days. Cut each log into 4 pieces to serve.
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