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Pecan Log Candy Rolls

Delightful homemade pecan log candy rolls featuring layers of rich caramel, soft nougat, and crunchy pecans, perfect for gifting or enjoying during the holidays.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 3 hours 30 minutes
Servings: 32 pieces
Course: Candy, Dessert
Cuisine: American, Holiday
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Caramel
  • 4 cups granulated sugar
  • 1 cup butter (2 sticks)
  • 2 cups white corn syrup
  • 1 teaspoon kosher salt
  • 2 cans evaporated milk (12 ounces each)
For the Nougat
  • 2.5 cups white corn syrup
  • 1 cup granulated sugar
  • 1 2/3 cup egg whites (about 3 large eggs)
  • 1 tablespoon vanilla extract
  • 6 tablespoons butter softened and cut into small pieces
  • 2 teaspoons flour (gluten-free flour works)
Additional Ingredients
  • 2 cups chopped pecans Fresh and chopped for best results.
  • Butter or nonstick spray For greasing the pans.
  • Wax or parchment paper For wrapping the rolls.

Method
 

Preparation
  1. Line two jelly roll pans with parchment paper and grease the paper lightly. Scatter chopped pecans evenly over the bottom of each pan.
Cooking the Caramel
  1. In a heavy stainless steel pot, combine the sugar, butter, white corn syrup, and kosher salt over medium heat. Stir until everything melts.
  2. Once the mixture boils, slowly pour in the evaporated milk while stirring constantly. Cook until a candy thermometer reaches 238 to 240°F.
  3. Pour the caramel directly over the pecans, splitting it between the two pans. Spread it evenly and let it cool completely.
Making the Nougat
  1. In a heavy pot, combine the sugar, white corn syrup, and kosher salt over medium heat. Let it boil without stirring until it reaches 244°F.
  2. While the syrup heats, whip the egg whites in a stand mixer on medium-high until foamy, about 2 minutes.
  3. Pour about one-third of the syrup into the whites in a slow stream with the mixer on low.
  4. Return the remaining syrup to the heat and cook to 264°F. Slowly pour it into the whipped whites and beat on medium-high for about 5 minutes.
  5. Mix in the vanilla, then add the butter and flour until combined. Divide the nougat and spread over the cooled caramel layer.
  6. Cool completely, then cut each slab into strips, roll, and wrap in wax or parchment paper.

Notes

Store the wrapped candy rolls in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a container or bag for up to 2 months.