Recipe by Kittencal@recipezazz
These are actually quite easy to made so don't let the instructions fool you, they are delicious!
Top Review by mistydisa
I found this recipe a few years ago in "Best of Country Cooking 2001" and have been meaning to try it ever since. I finally did today. Everything was fine and easy until the caramel coating and pecan rolling part. There's got to be an easier way! The caramel is THICK so it was difficult to coat the log. It was also very hot, so it was difficult to use my hands to help the process. With that being said, they taste AMAZING! My grandmother is a pecan log-aholic, so I made them for her for Christmas. Can't wait to see her reaction! Oh, and the recipe should have made 8 logs, but I only had enough caramel to make 7.
- 2 teaspoons butter, plus
- 1⁄2 cup butter, softened and divided (no substitutes)
- 3 3⁄4 cups icing sugar
- 1⁄2 cup instant nonfat dry milk powder
- 1⁄2 cup sugar
- 1⁄2 cup light corn syrup
- 1 teaspoon vanilla
- 1 (14 ounce) package caramels
- 1 tablespoon half-and-half or 1 tablespoon milk
- 2 cups chopped pecans
Directions See How It's Made
- Butter an 8-inch square pan with 2-3 tsp butter; set aside.
- Combine icing sugar and milk powder; set aside.
- In a 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 icing sugar mixture about a third at a time, until blended.
- Remove from the heat and stir in vanilla; continue stirring until mixture mounds slightly when dropped from a spoon.
- Spead into prepared pan; cool.
- Cut candy into 4 strips; cut each strip in half.
- Shape each into a log; wrap in wax paper and twist ends.
- Freeze or refrigerate until firm.
- In a microwave, or saucepan, melt caramels with milk, stirring often.
- Roll logs in caramel mixture, then in pecans.
- Wrap in wax paper.
- Store at room temperature in airtight containers.
- Cut into slices when ready to serve.