HOLIDAY PECAN LOGS
Meet the Cook: For 50 years, I've turned to this beloved recipe to make candy to give away at Christmas. Of the many types I've tried, these pecan logs continue to be the most popular. I'm a registered nurse who managed to juggle my profession with raising our five children. Besides cooking and baking, my interests include sewing and putting together family photo albums. -Maxine Ruhl, Fort Scott, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/4 pounds.
Number Of Ingredients 9
Steps:
- Butter an 8-in. square pan with 2 teaspoons butter; set aside. Combine confectioners sugar and milk powder; set aside. In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended. , Remove from the heat; stir in vanilla. Continue stirring until the mixture mounds slightly when dropped from a spoon. Spread into prepared pan. Cool. , Cut candy into four strips; cut each strip in half. Shape each into a log; wrap in waxed paper and twist ends. Freeze or refrigerate until firm. , Meanwhile, in a microwave, melt caramels with milk, stirring often. Roll logs in caramel mixture, then in pecans. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with a serrated knife.
Nutrition Facts : Calories 264 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 96mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.
PECAN CHEESE LOGS
Monterey Jack, Colby and cream cheese come together with seasonings to create these logs that everyone will enjoy. Roll them in toasty pecans for the perfect finishing touch. -Melissa Goff, Burkburnett, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 logs (12 servings each).
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese until smooth. Stir in the shredded cheeses, mayonnaise, garlic powder, onion powder and Worcestershire sauce. Shape mixture into two logs, about 6 in. long. Roll in pecans, pressing down gently., Wrap each in plastic wrap; refrigerate for at least 2 hours or overnight. Serve with crackers.
Nutrition Facts : Calories 189 calories, Fat 18g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 155mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
CHRISTMAS PECAN LOGS
This is such a nice "old fashioned" candy to make for the holidays. You need to make this in advance as the candy needs to sit for a couple of days for the flavors to come together. Make sure you read the recipe twice before starting. Takes some effort, but this is so delicious and a very special addition to any Christmas cookie tray - Enjoy!
Provided by kelycarter_
Categories Candy
Time 2h
Yield 50 slices
Number Of Ingredients 8
Steps:
- In pan combine sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly to dissolve sugar (6 to 8 minutes).
- Then reduce to medium-low heat, without stirring, till thermometer registers 240 degrees, soft-ball stage (about 30 more minutes).
- Remove pan from heat; remove thermometer. Pour mixture onto a large platter. Do not scrape the cooked candy from the sides of the pan (this part tends to over-cook and gives a hard texture to the candy -- it's not worth wrecking the soft creamy center by adding this).
- Cool, without stirring, until slightly warm to the touch. About an hour.
- Add cherries to the mixture and beat with a wooden spoon for 10 minutes utill candy is white, creamy and has lots of air incorporated into it. (This step can also be accomplished using a paddle attachment on a food processor).
- Form into logs (individual size or 2 large) and wrap in clear plastic wrap.
- Place wrapped logs in the freezer for at least 1 hour.
- For the coating:.
- In a heavy saucepan combine caramels, butter and water. Cook over low heat until caramels are melted.
- Spread chopped pecans on a piece of waxed paper.
- Remove the saucepan from heat. Dip the unwrapped fondant logs into the melted caramel mixture. Let excess caramel drip off the log.
- Place the dipped log on the chopped pecans and roll until it is covered.
- Chill 1 hour or until ready to serve. To serve, let logs stand at room temperature about 30 minutes.
- Cut into 1/4 inch slices.
PECAN LOGS
Nutty and delicious, these pecan logs are a great conclusion to any meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Process pecans in a food processor until finely ground; set aside.
- Whisk flour, baking powder, and salt in a medium bowl; set aside. Put butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; mix until well combined. Reduce speed to low. Add flour mixture and half of the ground pecans; mix untiljust combined. Wrap dough in plastic; refrigerate until cold, about 30 minutes.
- Roll tablespoons of dough into 2-inch-long logs. Rolllogs in remaining pecans. Place on baking sheets lined with parchment paper, spacing about 1 inch apart.
- Bake cookies, rotating sheets halfway through, until pale golden and slightly cracked, 14 to 15 minutes. Transfer logs to wire racks to cool, about 5 minutes. Sift confectioners' sugar over cookies before serving, if desired. Cookies can be stored in airtight containers at room temperature up to 3 days.
TENDER PECAN LOGS
Folks always ask me to make these tender nutty logs. Not overly sweet, they're just right with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Add the flour, beating on low speed just until combined. Stir in pecans. Cover and refrigerate for 30 minutes or until easy to handle., Shape 1/2 cups into 1/2-in.-thick logs. Cut logs into 2-in. pieces. Place 2 in. apart on greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.
Nutrition Facts : Calories 117 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 62mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
PECAN FONDANT LOGS
Delightfully nutty fondant candy recipe. It includes one variation.
Provided by bluebayou
Categories Desserts Frostings and Icings Fondant Recipes
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, blend together the margarine, corn syrup, vanilla and salt.
- Add confectioners sugar and mix well. Knead with hands and shape into rolls about 2 inches long and l/2 inch thick. Roll in crushed pecans and refrigerate until ready to serve.
- Variation: If desired, prepare mocha logs by adding two teaspoons of instant coffee powder to the fondant before rolling into logs.
Nutrition Facts : Calories 1028.4 calories, Carbohydrate 140.2 g, Cholesterol 40.7 mg, Fat 54.7 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 13.1 g, Sodium 417.8 mg, Sugar 119.3 g
CARAMEL PECAN LOGS
"These logs are absolutely the best and slice into pretty rounds," notes Lyons, Georgia field editor Suzanne McKinley.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, combine sugar, creme and vanilla; knead until smooth (mixture will be dry). Shape into six 4-1/2-in. x 1-1/4-in. logs. Chill overnight. In the top of a double boiler over boiling water, cook and stir caramels and water until smooth. Dip logs into caramel; roll in pecans. Chill for 2 hours. Cut into 1/3-in. slices.
Nutrition Facts :
CHOCOLATE DIPPED PECAN LOGS
This shortbread cookie is chock full of nuts and then dipped in bittersweet chocolate. Adapted from All Butter Fresh Cream Sugar Packed Baking Book by Judy Rosenberg. Enjoy!
Provided by Sharon123
Categories Dessert
Time 55m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325*F.
- Line 2 cookie sheets with parchment paper or leave the sheets ungreased.
- Using electric mixer on medium speed, cream butter, sugar and vanilla in medium mixing bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer once or twice to scrape down bowl with rubber spatula.
- Add flour and salt and blend on medium speed about 1 minute. Scrape the bowl and add the nuts with several more turns of the mixer.
- Measure out slightly rounded tbls. of dough and shape them into little logs 2 1/2" long. Place the logs 1 1/2" apart on prpared cookie sheets. Flatten slightly with your palm so they are about 1 1/2" wide.
- Bake cookies until lightly golden, about 30-35 minutes. Cool on cookie sheets.
- When cookies are cool, melt the chocolate in top of double boiler placed over simmering water.
- Pour the melted chocolate into a small deep bowl and dip half of each cookie into the chocolate, using the rim of the bowl to scrape any excess chocolate off the bottom of the cookie.
- As they are dipped, place the cookies on a large sheet of waxed paper and allow to set until the chocolate hardens, several hours. If it is a humid day, refrigerate them in order to speed the procees. Enjoy!
PECAN LOGS RECIPE - (4.1/5)
Provided by á-1590
Number Of Ingredients 6
Steps:
- In a large bowl, combine the marshmallow cream, powdered sugar, and vanilla extract. Stir with a stiff spoon until it becomes too difficult, then knead with your hands until all of the sugar is incorporated and you have a smooth, putty-textured ball. Divide the candy into 8 equal parts, and roll them into thick logs about 1" in diameter. Place the logs on a baking sheet lined with foil or waxed paper, and freeze the logs until very firm, at least 1 hour. Once the logs are very solid, place the unwrapped caramels in a large microwave-safe bowl with the cream. Microwave for one minute, then stir the caramels. If they have not all melted, or if it is still very stiff, microwave for an additional brief period. Stir until the caramel is smooth and homogenous. Place the chopped pecans in a shallow bowl or pie tin. Remove the logs from the refrigerator. Using a fork or dipping tools, dip one in the melted caramel until it is completely submerged. Remove it from the caramel, then place it on the chopped pecans, and roll it in the nuts until every surface is covered with nuts. Replace the log on the baking sheet and quickly repeat with remaining logs. If the caramel gets too thick, microwave it again briefly until it is smooth and liquid. Once all of the logs have been coated in caramel and nuts, return them to the freezer for 30 minutes. Once they are firm, they can be cut into beautiful round slices. To serve, place the slices in small candy cups. Pecan Roll can be stored in an airtight container in the refrigerator for up to a week. Be aware that if it gets too warm, the caramel will soften and may not hold its shape
MAKE-AHEAD BLUE CHEESE CHEDDAR PECAN LOGS
You can freeze the logs for up to 3 weeks, just thaw overnight in the refrigerator. All amounts can be adjusted to suit taste, use no more than 2 teaspoons fresh garlic for this!
Provided by Kittencalrecipezazz
Categories Cheese
Time P1D
Yield 4 logs
Number Of Ingredients 10
Steps:
- In a bowl mix together cream cheese, shredded cheddar, blue cheese, green onion, garlic, Worcestershire sauce, Tabasco, parsley and black pepper until well combined.
- Cover and chill a minimum of 8 hours or overnight to blend flavors.
- Shape into 4 equal size logs, then roll the logs completely into the chopped nuts.
- Cover and chill or freeze for up to 3 weeks wrapped tightly in foil.
Nutrition Facts : Calories 1030.3, Fat 99.4, SaturatedFat 41.5, Cholesterol 184.7, Sodium 1053.9, Carbohydrate 13.3, Fiber 5.4, Sugar 3.2, Protein 29.1
CHOCOLATE-DIPPED PECAN SHORTBREAD LOGS
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. In a food processor, pulse the pecans until finely ground. Add flour and sugar, and continue to pulse. Then add the butter, salt and vanilla, and pulse until dough is smooth. Place mixture in bowl, cover with plastic wrap, and let chill for 30 minutes. Once dough has chilled, shape it between wax paper into logs about the thickness of cigarettes. Trim to three-inch lengths and place on baking sheet. Bake 10 minutes, or until just beginning to color. Leave on sheet for 1 minute, then remove to wire rack to cool. In a double boiler (a heat-proof boil set over simmering hot water), gently melt chocolate and stir in the vegetable shortening. Dip cookies and place on wax paper until chocolate has hardened.
NOEL PECAN LOGS
Make and share this Noel Pecan Logs recipe from Food.com.
Provided by southern chef in lo
Categories Candy
Time 25m
Yield 24 dont know how many
Number Of Ingredients 6
Steps:
- Mix sugar, marshmallow cream, and vanilla together.
- Shape into logs and freeze.
- Melt margarine and caramel. Dip logs in caramel mix and quickly roll in pecans.
- Wrap in plastic wrap.
- These can be made ahead and frozen.
- To make a pretty gift, use colored plastic wrap and tie ends with ribbon.
CARAMEL-MOLASSES PECAN LOGS
This is a caramel pecan treat is a decadent candy that's easily made in to logs or petits fours.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 6 logs or 12 dozen petits fours
Number Of Ingredients 8
Steps:
- Line an 8-inch-square baking pan with a piece of plastic wrap, leaving a 2-inch overhang. Set baking pan aside.
- Combine sugar, corn syrup, molasses, butter, and heavy cream in a large heavy-bottomed saucepan set over medium-high heat. Cook, stirring occasionally, until a candy thermometer registers 250 degrees, about 12 minutes. Pour caramel into prepared pan; freeze until cool and set, about 1 hour.
- Invert pan of caramel onto a cutting board, and pop out the caramel; remove plastic. Cut the square into six equal sticks.
- Line a baking sheet with parchment. Place chopped pecans on a piece of parchment. Roll each stick in the nuts, forming a log and coating completely. Place logs on baking sheet, and transfer to the refrigerator.
- Place the chopped chocolate and the shortening in the top of a double boiler or a heat-proof bowl set over a pan of simmering water. Stir mixture until melted, and remove from heat. Remove logs from refrigerator.
- Using a pastry brush, coat each log with a layer of chocolate, and return to baking sheet. Chill until chocolate has set, about 15 minutes. Keep remaining chocolate melted.
- Pour remaining chocolate into a 4 1/2 by 9-inch loaf pan. Roll logs in chocolate, one at a time, coating completely. Return logs to baking sheet, and refrigerate until set, about 15 minutes more.
- To make petits fours, slice each log into 24 1/3-inch-thick slices; place in petit-four cups, and serve immediately.
CHRISTMAS LOGS (PECAN ROLL)
Number Of Ingredients 8
Steps:
- For fondant center, blend margarine, corn syrup, and vanilla in large mixing bowl. Add sifted powdered sugar all at once. Mix together first with a fork, then knead with hands. Turn onto board and continue kneading until well blended and smooth. Divide into three parts and make logs. Wrap in waxed paper and roll up in a damp towel. Store in the refrigerator overnight to ripen. The next day, melt caramels in milk in a double broiler. Coat fondant logs by spooning caramel over the top and roll in pecans, then coat the bottoms with caramel and roll in pecans again. Chill to set the caramel. Wrap in aluminum foil and keep refrigerated. This keeps quite well-slice when ready to serve.
HOLIDAY PECAN CARAMEL LOGS
How to make Holiday Pecan Caramel Logs
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Butter an 8-in. square pan with 2 teaspoons butter; set aside. Combine confectioners sugar and milk powder; set aside. In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended.
- Remove from the heat; stir in vanilla. Continue stirring until the mixture mounds slightly when dropped from a spoon. Spread into prepared pan. Cool. *Let it cool enough to handle, but not completely, or you will have to re-heat it.
- Cut candy into four strips; cut each strip in half. Shape each into a log; wrap in waxed paper and twist ends. Freeze or refrigerate until firm.
- Meanwhile, in a microwave, melt caramels with milk, stirring often. *Heat for 3 minutes, stirring every minute. You will have to reheat it a few times too. logs in caramel mixture, then in pecans. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with a serrated knife. Yield: about 3-1/4 pounds.
- Make sure you roll the candy while it is still warm. I waited until the candy was completely cool before rolling and it was hard as a rock. I heated it in the microwave for just about 30 seconds and it was then easy to roll.
- Use a medium to large sized bowl to heat the caramels. Cover the roll with caramel but leave the ends open. Once you have covered the sides with pecans, dip the ends in the caramel then dip in the pecans. Otherwise you have nothing to hold on to and your precious fingers will burn!
PECAN LOGS
"This is a favorite snack for me and my 10-year-old great-grandson," reports Ruby Williams of Bogalusa, Louisiana. "It has a hearty pecan taste without being too sweet. Their cool, soft texture makes the logs a nice alternative to cookies, and they slice nicely."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 50 servings.
Number Of Ingredients 3
Steps:
- In a large bowl, combine all ingredients. Divide in half; shape each into a 9-in. log. Tightly wrap each log in plastic wrap. Chill well. Cut into 1/4-in. slices. Store in the refrigerator.
Nutrition Facts :
CHRISTMAS PECAN LOGS RECIPE - FOOD.COM
This is such a nice old fashioned candy to make for the holidays. You need to make this in advance as the candy needs to sit for a couple of days for the flavors to come together. Make sure you read the recipe twice before starting. Takes some effort, but this is so delicious and a very special addition to any Christmas cookie tray - Enjoy!
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- In pan combine sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly to dissolve sugar (6 to 8 minutes).
- Then reduce to medium-low heat, without stirring, till thermometer registers 240 degrees, soft-ball stage (about 30 more minutes).
- Remove pan from heat; remove thermometer. Pour mixture onto a large platter. Do not scrape the cooked candy from the sides of the pan (this part tends to over-cook and gives a hard texture to the candy -- it's not worth wrecking the soft creamy center by adding this).
- Cool, without stirring, until slightly warm to the touch. About an hour.
- Add cherries to the mixture and beat with a wooden spoon for 10 minutes utill candy is white, creamy and has lots of air incorporated into it. (This step can also be accomplished using a paddle attachment on a food processor).
- Form into logs (individual size or 2 large) and wrap in clear plastic wrap.
- Place wrapped logs in the freezer for at least 1 hour.
- For the coating:.
- In a heavy saucepan combine caramels, butter and water. Cook over low heat until caramels are melted.
- Spread chopped pecans on a piece of waxed paper.
- Remove the saucepan from heat. Dip the unwrapped fondant logs into the melted caramel mixture. Let excess caramel drip off the log.
- Place the dipped log on the chopped pecans and roll until it is covered.
- Chill 1 hour or until ready to serve. To serve, let logs stand at room temperature about 30 minutes.
- Cut into 1/4 inch slices.
PECAN COOKIE LOGS
Bet you can't eat just one. These are light and tasty, and so quick and easy to prepare. They go great with a cup of tea or coffee, or just about anything else. I don't even remember when I first started making these, but the original recipe didn't have pecans. In the South, we believe that everything goes better with pecans,...
Provided by Debbie Thurmond
Categories Cookies
Time 40m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Mix butter, sugar, flour, egg yolk, and cinnamon together and press into a lightly greased jelly roll pan.
- 3. Froth egg white and brush over the dough. Sprinkle with chopped pecans and gently press into the cookie dough and egg white.
- 4. Bake at 350 degrees for 25-30 minutes. Cut into "fingers" while still warm.
PECAN LOGS
Steps:
- DIVINITY: Boil sugar, syrup and water slowly, wash down the crystal on side of pan with pastry brush dipped in water. Boil until spins a long thread (245 degrees). Beat egg white until stiff but not dry. Pour syrup over egg whites slowly, beating until mixture begins to thicken and loses its glossy look. Add vanilla. When mixture begins to hold shape, divide into 11 large drops. Drop onto powdered sugar coated waxed paper. Let cool, roll into logs and freeze. CARAMEL COATING: Combine sugar, syrup and 2 cups cream. Bring to boil, add rest of cream slowly. Cook until soft ball stage. Cream flour, cornstarch, butter and vanilla together. Bombine with the other ingredients and cook until it forms a medium firm ball. DO NOT USE CANDY THERMOMETER, mixture is so thick it will not register (use water test). Dip frozen divinity into the about over mixture, coating and immediately dip in pecans. Will use approximately 4 lbs. of pecans. Will make 22 pecan rols. If mixtrue gets too thick, add a little cream and reheat. You cannot hurt this caramel.
BUTTERSCOTCH PECAN LOGS
One of my aunts created this recipe more than 30 years ago. It was always one of our favorite treats at Christmas. Soft, chewy butterscotch candy is coated with crunchy pecans.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4-1/2 pounds.
Number Of Ingredients 9
Steps:
- Line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a heavy saucepan, combine the sugars, milk and remaining butter. Bring to a boil, stirring constantly. Reduce heat to medium-low; cook for 5 minutes. Remove from the heat. Stir in marshmallow creme and chips until chips are melted. Spread into prepared pan. Cool completely. , Using foil, lift candy out of pan; discard foil. Cut candy into 2-in. x 1/2-in. pieces. In a large microwave-safe bowl, combine caramels and cream. Microwave, uncovered, on high for 3-4 minutes or until melted; stir until smooth. , Dip candies into caramel mixture; shake off excess. Immediately roll in pecans. Place on waxed paper until set. Store in an airtight container in the refrigerator. Before serving, cut into slices if desired.
Nutrition Facts :
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