One of my absolute favorite things about the the holidays is the FOOD! I usually have a holiday cooking list about a mile log and get to about 3 recipes. I’m not really much of a baker so after satisfying the kids with some sugar cookie decorating, I move on to something fun like candy. I love fudge, but this year I wanted to try something different and a pecan log recipe seemed to be just the thing.
A read a few different pecan log recipes and they seemed pretty easy to make. There are a few steps involved so plan ahead, but other than that, a pecan log is easy to make. Start by making a marshmallow creme and powdered sugar based nougat center. Super easy to make!
Divide the nougat dough in to 6 sections and roll in to logs. I made the logs about 5 inches long and 1 inch thick. I wouldn’t go too much thinner. Wrap the logs up and freeze them. Mine were in the freezer for a few hours, but they would be fine overnight.
When the logs are frozen, dip them in a caramel sauce and then roll in a nut and salt mixture. I chose pecans because I love them, but peanuts would work, too. The caramel starts to cool and harden the minute you remove it from the warm pan so move quickly. I had just enough caramel to cover 6 logs. Refrigerate the pecan logs until ready to eat or give away.
While I love making candy, I really don’t need to eat it all. Pecan logs make great gifts! Thanks to Hefty Slider Bags, they are also easy to package up in a festive bag. Hefty has some cute holiday bag toppers that fit their slider bags perfectly so you can package up any treats to give away this holiday season.
I just used a few staples, but there are holes to punch out to tie up pretty ribbon bows. Keep the pecan logs in the fridge until ready to be given away.
- 1/2 cup butter
- 7 ounces marshmallow fluff (try homemade marshmallow fluff!)
- 4-5 cups powdered sugar
- 38 square caramel candies, unwrapped (about 11 ounces)
- 2 Tablespoons butter
- 2 Tablespoons half and half
- 2 cups chopped pecans
- 1 Tablespoon sea salt
- 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.
- Prepare the caramel mixture. Melt the caramels, butter and half and half over medium low heat in a medium sized pot stirring often, until caramels are melted and mixture is combined. Turn heat to low and keep caramel mix warm.
- Spread pecans out on a piece of waxed paper on a counter near the stove and caramel. Sprinkle the salt over the pecans.
- Unwrap each marshmallow log, one by one. Use tongs to dip the log in the caramel. A spatula will help get the logs coated in the caramel. Allow the caramel to drip off the log briefly and then place the log in the pecan mixture. Draw up the sides of the waxed paper to roll the log around in the pecans to cover the log. Use your hands to press the pecans in to the caramel as it cools. Don't forget to get the ends! Place the pecan covered logs on a cookie sheet. Repeat for each log.
- Chill the logs in the fridge for 1 hour. Re-wrap each log in plastic wrap and store in the fridge until ready to serve. To eat, slice the logs and serve.