Print

Grandma’s Caramel Pecan Logs Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

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.

Ingredients

Scale

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

Find it online: https://islawhite.com/grandmas-caramel-pecan-logs-recipe/