Grandma’s Caramel Pecan Logs Recipe

Introduction

Grandma’s Caramel Pecan Logs are a nostalgic treat that combines rich caramel, buttery filling, and crunchy pecans. This old-fashioned recipe is perfect for sharing with family or enjoying as a sweet snack any time of year.

Ingredients

• ½ cup salted butter
• ½ cup light corn syrup
• ½ cup granulated sugar
• 4 cups powdered sugar
• ½ cup powdered milk
• 2 teaspoons vanilla extract
• 16 ounces caramels (about 1½ bags)
• 4½ tablespoons milk
• 4 cups chopped pecans

Instructions

1. Step 1: Spray a 9-inch baking dish with cooking spray and set aside. In a medium pot or Dutch oven over medium heat, combine the butter, light corn syrup, and granulated sugar. Stir constantly until the butter melts and the ingredients are fully combined.
2. Step 2: Continue stirring until the mixture comes to a simmer. Remove from heat and stir in the powdered sugar, powdered milk, and vanilla extract. The mixture will thicken into a paste.
3. Step 3: Press the mixture evenly into the prepared baking dish. Let it cool to the touch at room temperature for about 30 minutes.
4. Step 4: Cut the filling into 4 even strips, then cut each strip down the center to make 8 pieces total.
5. Step 5: Place one portion of filling on parchment paper and roll it into a log shape. Place the log on a sheet tray with the seam side down. Repeat with the remaining filling pieces.
6. Step 6: Freeze the logs for 1 to 2 hours until frozen solid.
7. Step 7: Using a double boiler over medium heat, melt the caramels with the milk, stirring constantly until smooth.
8. Step 8: Pour the chopped pecans into a shallow bowl. Carefully dip each frozen log into the melted caramel, coating it fully and letting the excess drip off.
9. Step 9: Immediately roll the caramel-coated log in the chopped pecans until fully covered. Place finished logs on a parchment-lined sheet tray.
10. Step 10: Once all logs are coated, slice them into ½-inch pieces and serve immediately.

Tips & Variations

• Use parchment paper when rolling logs to prevent sticking and make handling easier.
• For a different nut flavor, try walnuts or almonds instead of pecans.
• If you prefer a less sweet version, reduce the powdered sugar slightly in the filling.
• Ensure logs are fully frozen before dipping to keep their shape in caramel.

Storage

Store the caramel pecan logs in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month. To serve, remove from the fridge or freezer and let sit at room temperature for a few minutes before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted or unsalted butter?

Salted butter is preferred for this recipe as it adds a nice balance to the sweetness, but you can use unsalted butter if you adjust the salt elsewhere in your diet.

How do I prevent the caramel from hardening too quickly?

Keep the caramel warm over low heat while dipping the logs, and work quickly to coat each log before the caramel cools and thickens.

Grandma’s Caramel Pecan Logs Recipe

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Grandma’s Caramel Pecan Logs are a nostalgic, old-fashioned treat featuring a rich, buttery pecan filling wrapped in a smooth caramel coating. These delightful logs combine the creamy sweetness of powdered sugar and milk with the crunch of chopped pecans, creating a perfect balance of textures and flavors. Ideal for holiday gatherings or anytime you crave a classic southern confection.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 logs, sliced into approximately 32 pieces 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Filling

• ½ cup salted butter
• ½ cup light corn syrup
• ½ cup granulated sugar
• 4 cups powdered sugar
• ½ cup powdered milk
• 2 teaspoons vanilla extract

Caramel Coating and Nuts

• 16 ounces caramels (approximately 1 & ½ bags)
• 4 & ½ tablespoons milk
• 4 cups chopped pecans

Instructions

1. Prepare Baking Dish: Spray a 9-inch baking dish with cooking spray and set aside to prevent sticking.
2. Make Butter Mixture: In a medium pot or dutch oven, combine ½ cup salted butter, ½ cup light corn syrup, and ½ cup granulated sugar. Heat over medium heat, stirring constantly until the butter melts and ingredients combine.
3. Simmer Mixture: Continue stirring the mixture until it comes to a gentle simmer to fully integrate the sugars and syrup.
4. Combine Dry Ingredients: Remove the pot from heat, then stir in 4 cups powdered sugar, ½ cup powdered milk, and 2 teaspoons vanilla extract. The mixture will thicken into a dense paste.
5. Form Filling: Press this thickened paste evenly into the prepared baking dish. Allow to cool at room temperature for about 30 minutes until firm enough to handle.
6. Cut Filling: Cut the set filling into 4 even strips, then slice each strip down the center to make a total of 8 pieces.
7. Roll Logs: Place one piece of filling onto parchment paper and carefully roll it up to form a log shape. Place the log seam side down on a sheet tray. Repeat with remaining pieces.
8. Freeze Logs: Freeze the logs for 1-2 hours until they are frozen solid for easier handling during dipping.
9. Melt Caramel: Using a double boiler over medium heat, melt 16 ounces of caramels with 4 & ½ tablespoons milk, stirring constantly until smooth and fully melted.
10. Prepare Pecans: Pour 4 cups chopped pecans into a shallow bowl ready for coating the logs.
11. Dip Logs: One at a time, carefully dip each frozen log into the melted caramel, fully coating it and allowing excess caramel to drip off.
12. Coat with Pecans: Immediately roll the caramel-coated log into the chopped pecans, pressing gently to ensure the nuts stick and fully cover the log.
13. Set and Slice: Place finished logs on a parchment-lined sheet tray. Once all logs are coated, cut them into ½-inch slices and serve immediately for the best texture and flavor.

Notes

• Use parchment paper or wax paper to prevent logs from sticking while rolling and freezing.
• Freezing the filling logs before dipping helps achieve a clean caramel coating without melting the filling.
• For a firmer log, chill longer in the freezer before caramel dipping.
• You can substitute pecans with walnuts or almonds for different nutty flavors.
• Store finished logs in an airtight container in the refrigerator to keep them fresh.

Keywords: caramel pecan logs, old-fashioned dessert, southern candy, caramel logs, pecan candy