Pecan Logs Recipe

5 from 5 votes

A Classic Christmas Candy made with caramel and pecans with a divinity like center.

Prep Time2

Chill Time30

Total Time2 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 298kcal

Cost: $9

Line a 9x9-inch pan with parchment paper.
Whisk powdered sugar, powdered milk, and salt in a large bowl. Set aside.
Combine butter, corn syrup, and granulated sugar in a saucepan over medium heat. Cook, stirring constantly, until mixture just begins to boil, about 3 minutes.
Remove from heat and stir in vanilla extract.
Pour mixture into dry ingredients and stir until mixture clumps, then comes together in a solid ball. If needed, you can use a stand mixer for this.
Spread mixture in prepared pan. Let sit 15 minutes.
Cut candy into 4 equal strips then cut crosswise in middle, creating 8 pieces. Shape each piece into a 4 1/2- to 5-inch-long log and wrap in wax or parchment paper. Freeze until firm, about 1 hour (or up to 1 month).
Melt caramel, cream, and butter 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 or freeze for up to 1 month.

Caramel Notes:

Kraft Caramel Squares or Bits: These come in approximately 11 ounce bags; buy two bags. Add butter and 2-3 tablespoons heavy cream (start with 2 and add more as needed; you don't want the caramel runny but it needs to be thin enough when melted to coat the center).
Werther's Chewy Caramels: These come in approximately 10.8 ounce or 25 ounce bags. Buy 2 small or one large bag. Add butter and 2-3 tablespoons heavy cream (start with 2 and add more as needed; you don't want the caramel runny but it needs to be thin enough when melted to coat the center).
Werther's SOFT Caramels: These come in approximately 10.8 ounce or 25 ounce bags. Buy 2 small or one large bag. You'll want to use about 3-4 tablespoons heavy cream and omit the butter (start with 3 and add more as needed; you don't want the caramel runny but it needs to be thin enough when melted to coat the center).

Other Notes:

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. You can keep the centers frozen for up to a month before dipping in caramel.
Any nuts may be used for the outside. Toast the nuts for even deeper flavor.
Do not substitute for the nonfat powdered milk or the corn syrup.