My grandma made many a Pecan Log growing up and while I always loved eating them, I didn’t really fully appreciate her efforts until I made them myself. It isn’t necessarily difficult, but it is tedious in parts- and pretty messy! Trust me though, the end result is worth it! This recipe is even a cheat- I use store-bough marshmallow creme instead of making from scratch nougat which makes things SO much easier! I also prefer to have the caramel swirl instead of the traditional caramel coated log- you get more caramel flavor and the candy is less dense. You’ll love it!
Caramel Pecan Log
- ½ cup butter (1 cube)
- 7 ounces marshmallow creme
- 4-5 cups powdered sugar
- 1 11-oz bag square caramel candies, unwrapped
- 2 TBSP butter
- 1 TBSP milk
- 2 cups chopped pecans
Spread pecans out on a cookie sheet and transfer logs onto the top of the caramel. Prepare yourself- this part gets messy! Brush logs with remaining caramel and turn to coat in pecans, brushing and turning until caramel is gone and logs are covered in pecans. Continue pressing pecans into the logs using your hands and pressing the logs gently down onto more chopped pecans.
Wrap logs in wax paper and chill in the fridge for at least 1 day. This step isn’t necessary per se, but I think the candy tastes SO much better when it’s had time to sit! To eat, slice the logs and serve.
I usually make this candy a couple weeks before the holidays and then slice and serve the day of. It works perfectly and tastes delicious!
Scroll down for step-by-step photos!
Adapted from Growing Up Gabel.
Ingredients
- 1/2 cup butter 1 cube
- 7 ounces marshmallow creme
- 4-5 cups powdered sugar
- 1 11- oz bag square caramel candies unwrapped
- 2 TBSP butter
- 1 TBSP milk
- 2 cups chopped pecans
Instructions
- Prepare the caramel mixture by microwaving the caramels, butter and milk in a medium sized bowl for about 1 minute 30 seconds, adding more time in 20 second increments as needed until mixture can be whisked smooth. Set aside so that caramel can cool white you're making the "nougat."
- Combine butter and marshmallow creme in a large bowl. Microwave on high for about 1 minute 30 seconds and stir to combine. Stir in about 4 rounded cups of powdered sugar, working it completely in so that a smooth, white dough forms. (I used my Kitchenaid mixer for that part- mixing it by hand would be a workout!)
- Transfer the dough to a large piece of wax paper dusted with powdered sugar. Roll into a large oval about 1/2" thick. Brush with about 3/4 of the caramel. Gently roll dough beginning on one long end. Pinch ends of dough together once you're done rolling. Cut log in half.
- Spread pecans out on a cookie sheet and transfer logs onto the top of the caramel. Prepare yourself- this part gets messy! Brush logs with remaining caramel and turn to coat in pecans, brushing and turning until caramel is gone and logs are covered in pecans. Continue pressing pecans into the logs using your hands and pressing the logs gently down onto more chopped pecans.
- Wrap logs in wax paper and chill in the fridge for at least 1 day. This step isn't necessary per se, but I think the candy tastes SO much better when it's had time to sit! To eat, slice the logs and serve.
- I usually make this candy a couple weeks before the holidays and then slice and serve the day of. It works perfectly and tastes delicious!
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Meredith says
You have 2 different measurements of butter and in the instructions you dont explain which measurement of butter goes with which instruction number
Jessica says
The 1 cube of butter goes with the caramel mixture and the 2 TBSP goes with the marshmallow creme. 😉