Total Time
53mins
Prep 8 mins
Cook 45 mins

My favorite part of the caramel roll is the pecans on top so I created this recipe by combining a couple of different recipes to curb my craving. I'm not a huge fan of sweet rolls so this gives me what I want without wasting the rolls. I will often half this because it gives me plenty since they are addicting!

Ingredients Nutrition

Directions

  1. Preheat oven to 250°F.
  2. Pour pecan halves into greased 9x13" pan and place into oven for 5 minutes.
  3. Melt butter in medium saucepan over medium heat.
  4. Stir in brown sugar and corn syrup and cook until sugar is dissolved (this takes at least 3-4 minutes).
  5. Remove pecans from oven and pour into saucepan/caramel mixture.
  6. Stir to coat and pour back into 9x13" pan.
  7. Place back into oven for 45-60 minutes stirring every 15 minutes or so.
  8. Remove pan and spread pecans onto parchment paper or silpat (I've used wax paper but it sticks at times-if it does put in fridge and remove when cold).
  9. Separate pecans as they cool (2 forks work well).
  10. I often HALF this because I can't keep out of them!

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