The sweetest vanilla nougat, wrapped up in soft buttery caramel, with a layer of pecans on the outside to make a perfect candy log. This is Christmas at it’s finest! Perfect for host or neighbor gifts.Â
So how was everyone’s Thanksgiving?? My turkey was raw. No, I’m not kidding. You think I’m joking when I call myself a charlatan? RAW TURKEY PEOPLE. First time hosting.
I can laugh about it now. I was not laughing on Thursday. (It was still really tasty, btw. Hard to go wrong with Sage Butter Turkey…even if you have to wait a little longer for it.)
But now that we’ve got Thanksgiving out of the way (sorry Thanksgiving) it’s time for CHRISTMAS!!! Specifically Christmas in the form of this Pecan Log.
Guys. I have been waiting for this recipe for years. My cousin’s wife (hi Emily!!) makes these Pecan Rolls every year as gifts and I EAT THE WHOLE THING. Every year. Eric gets maybe one slice (forget the kids) and I eat the rest. It is SO GOOD.
Let’s get one thing straight, I am not a candy maker. (RAW TURKEY, PEOPLE.) Candy making is not for the faint of heart, I know. I’ve never even attempted it, besides the occasional caramel sauce. But I did it! And you can too! You must! It’s so good.
First you make the nougat. It is the best part. It is creamy and rich and vanilla-y and a little bit grainy but not in a weird way. Then you let that chill while you make the caramel. Then wrap the caramel around the nougat (it takes some practice but it’s really not bad. I took pictures for you! (below the recipe) There is still caramel on my camera. You’re welcome.) Then you place pecans on the outside and chill for a bit, then slice and eat!
I know what you’re thinking. Ain’t nobody got time for that. And it’s certainly not an every day treat (like these 30-minute Almond Roca Bars, or these 2-Ingredient Nutella Puffs) but if you can’t spend an afternoon making candy  at Christmas time, then when can you? These keep great in the fridge or freezer, so you can make them well ahead of time. Mine are already in the freezer and I will gift them to my neighbors as the holidays get closer.
You have to tell me if you try this! Snap a quick photo and share on social using #thefoodcharlatan so I can see it!
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Caramel Candy Pecan Roll
Ingredients
For the nougat:
- 1/2 cup butter, for greasing (plus more if necessary)
- 1 & 1/2 cups heavy cream
- 3 cups sugar
- 3 tablespoons corn syrup
- 1/4 teaspoon salt
- 3 tablespoons butter, from the stick you used to rub the pans
- 1 & 1/2 teaspoons vanilla
For the caramel
- 1 cup heavy cream
- 1/2 cup butter
- 1 cup dark corn syrup
- 2 cups sugar
- 1 cup heavy cream
- 1 & 1/2 teaspoon vanilla
- 7-10 cups pecans, toasted if you like
Instructions
For the nougat:
- Use 1 stick of butter to rub the bottom and sides of a heavy 3 quart saucepan, all the way to the top. Don't be stingy.
- Use the same stick of butter to rub the bottom and sides of a 9x13 inch pan. Set aside the rest of the stick of butter, you will need it later.
- Add 1 and 1/2 cups cream, 3 cups sugar, 3 tablespoons corn syrup, and 1/4 teaspoon salt to the buttered pan. Stir together over high heat. Attach your candy thermometer to the side of the pan, and make sure the bottom of it is not touching the pan.
- Let the mixture boil until it reaches 238 degrees F. I stirred pretty frequently, but I asked Emily and she said she doesn't stir at all. The mixture will rise up to the top of the pan. I didn't time this part, but it was at least 10-15 minutes.
- When the mixture reaches 238, pour it into the prepared 9x13 pan.
- Let cool for a minute or two, then add 3 tablespoons of butter cut from the stick that you used to rub the pans.
- Add 1 and 1/2 teaspoons vanilla and stir.
- Cover and refrigerate until the nougat is hardened enough to be molded. Divide the mixture into 7 logs that are about 6 inches long. Continue refrigerating covered.
- Meanwhile, make the caramel. Wash and dry the 3 quart heavy saucepan. If there is any butter left in the original stick that you used to grease the pans, use it to grease the pan again, all the way to the top. Grease a second 9x13 pan.
- Combine 1 cup cream, 1 stick butter, 1 cup dark corn syrup, and 2 cups sugar.
- Bring to a boil over high heat. Attach your candy thermometer and boil until it reaches 238 degrees F. (Again, I stirred, Emily doesn't).
- Measure out another cup of cream. Once it reaches the 238 mark, slowly pour in the cup of cream and stir.
- Continue boiling over high heat until it reaches 238 degrees again.
- Pour the mixture into the buttered 9x13 inch pan. Wait a minute or two, then stir in 1 and 1/2 teaspoons vanilla.
- Let the caramel sit at room temperature until it is cool (or I suppose you could refrigerate it)
- Use a spatula to slice the caramel into 7 strips. Work the caramel off the pan using a rubber spatula. Mold each strip of caramel around each nougat roll.
- Press pecans into the sides of the roll and on the ends. I like to leave them whole, but you can chop them if you want. They are really delicious toasted too.
- Wrap each roll in wax paper and secure with scotch tape. Roll in cellophane and tape. Tie the ends with ribbons.
- Store the rolls in the refrigerator. Let them sit out for about 10 minutes before slicing with a sharp serrated knife.
- If you are going to freeze or refrigerate for an extended period of time, store the wrapped rolls in a ziplock bag.
Notes
Nutrition
Butter that pan really well. And make sure you use a good candy thermometer.
This is the nougat layer. It will start out thin but get thicker as it cools.
When it is cool enough to work it with your fingers, form it into 7 logs about 5-6 inches in length.
Here is the caramel layer. When it is cool enough that you can make cuts, slice into 7 strips.(I know there are only 6 here, I forgot the first photo).
The caramel is pretty sticky at room temperature.
Shape it into a log, line it with pecans, then wrap it in wax paper and tape it shut.
Wrap it in cellophane and tie the ends! You will be everyone’s favorite neighbor this year.
Here are some other neighbor gift ideas!
Cinnamon Honey Butter: <<this is a HUGE reader favorite! 4 ingredients and done in 5 minutes!
The Best Lemon Curd << no one can say no to this :)
Easy Sugared Cranberries:Â << these are so festive!
Mint Chocolate Chip Cookies << If you are going to gift cookies, make these ones!
Maple Pecan Granola with Cherries << a not-so-sweet gift idea
Maple Bacon Fat Caramels from Snixy Kitchen
Crockpot Candy from Fake Ginger
Praline Crack from Cookies and Cups
My white nougat center looks like caramel.  I’m a bit confused.  It was at the perfect soft ball stage.  I thought it was supposed to be white.  It tastes like Caramel too.  Did I do something wrong?
I make my husband pecan logs every year but I use divinity instead of nougat. I may have to try that caramel recipe for them. I like the idea of having more control over wrapping the center with the caramel. I’m lazy and just melt a bag of caramels then roll them in chopped pecans. Not very pretty and very messy but he loves them.
Love the idea of doing this with divinity Amy! That sounds so tasty!
I made this recipe for pecan logs last year . Â So good. Wonderful, am making them again.
I just  made the nougat, it turned Carmel gold, kind of grainy.  I used a candy thermometer, the hardness is right.  What did I do wrong??
Hi Sue! I’m so sorry, I have no idea what went wrong since I wasn’t in the kitchen with you. That’s so frustrating. Does it still taste good? Are you going to use it or start over? I’m sorry it didnt work out this time! Candy making sure is a beast. So many variables.
If I try to make this , is there anything I can substitute for corn syrup< Im diabetic ans would like to make this as free of sugar as I can.
Hey Linda! Unfortunately I can’t make any recommendations for how to change the recipe. Candy making is pretty fickle and I wouldn’t be confident recommending substitutions unless I had tried it myself. Good luck!
Pecan logs are one of my all time favorite treats. I never thought I’d be able to make it myself but your blog changed all of that! I’ve made these three times now. This recipe has officially been canonized in my recipes. I can not recommend it highly enough. Thank you for helping me learn to make my favorite treat.Â
I’m so happy to hear that Kristy!! Isn’t it the best when you find a new favorite recipe!! Thank you so much for commenting with a positive review, I love it. :)
Tried this recipe tonight. Â Complete failure on the nougat, it basically turned into a Carmel texture and dark in color because it burned. Â I am not sure how you cook heavy cream on high heat and hope it doesn’t burn. So sad. I was hoping to give away.Â
I’m so sorry to hear that Tanna! Were you using a candy thermometer? Once it’s at a rolling boil, you can turn the heat down a bit, just make sure it stays at a rolling boil.
Hi again!
I have another question of the nougat. Why is a little dark instead of white? My thermometer went exactly to 238°F
Hi!
I made the nougat but it got a little bit hard. The thing is that I cannot work with it. Is there anything that I can do now?
Thank’s
Hi Alonso! I’m so sorry that happened. Since I wasn’t in the kitchen with you, unfortunately there’s no way for me to know what went wrong. It sounds like it was cooked too long, and no, I’m afraid there’s no way to fix it now. Your best bet is to start over. I’m so sorry, I know that’s frustrating!
I just made these…they are delicious but my nougat stayed almost clear/translucent, didn’t get white. I dont think I let it chill long enough. Also my logs flattened in the fridge so they aren’t circular candies, but long skinny rectangles. They are
So yummy though, thanks for sharing!
Hey Courtney! Okay so actually I think the issue might be not COOKING the nougat long enough. Because even if you don’t chill they should hold up eventually at room temperature. Maybe next time add a couple more minutes to the cook time.
How long do these pecan rolls keep?
Hey Jean! These never last long at my house…but I believe they will keep quite some time. It’s just candy. In the freezer, I would say up to 4-6 months. In the fridge, maybe 3-4 weeks? Tightly sealed of course! The pecans will get soggy if kept in the fridge for more than a few days I imagine.
In other words, they keep about ten minutes…
exactly ;)
The pecan roll
 candy I remember as a  child had two layers of nougat vanilla & a separate layer of chocolate then placed on a layer of Carmel and rolled together to form a ‘roll’ then the outside of the ‘roll’ was covered in pecans……..delicious after candy roll was cool and cut into slices it was so delicious!!!  This was a ‘special treat’ for the Holidays!!
Ooh I love the idea of incorporating a chocolate layer! That sounds delicious June!
Hey, just came across This recipe and have couple of questions. Would lining the 9×13 pans with wax paper be better and do just stir the butter and vanilla in the 9×13 pan after being poured in? Y is that?
Thanks
Karl
Hey Karl! I don’t think lining with wax paper is necessary, sounds like it would be even more messy. But if you try it out and it works great, let me know!
You stir the butter and vanilla into the 9×13 to make sure it’s not part of the cooking process on the stove. You want it to have cooled a bit (pouring into a 9×13 in enough cooling). Hope that helps!
SILICONE PANS! My aunt struggled for years prying caramel out of glass pans. Now I pour them up in silicone pans and just flip the slab out when it has set up! And I cut them with a rolling piza cutter on a silicone cutting sheet.
These look amazing!! This might be a silly question but for the nougat, you say heavy cream. Then for the caramel it just says cream. Do I use heavy cream all the way through?
Thanks. Can’t wait to try these.
Hey Lori! I always buy the heaviest cream available at the store. No, there is no difference between the cream I used in the nougat and the caramel. I’ll go change it! Thanks for pointing that out!
Oh Yes. Yes yes yes YES. It’ll be like those caramel creams I always loved, only a thousand times better. This is definitely worth the effort! Not sure if I can wait until Christmastime, though. Might need to practice, first. ;-)
It kind of does taste like those caramel creams Nikki! And I totally think you should try it out now :) In the name of practice, OF COURSE :)
I wonder if I could pour caramel in a jelly roll pan, then make and pour nought over that? I would then sprinkle with nuts and after it had it had cooled, cut it in small pieces. I know that is very lazy, but wondered if you thought it would work? Thanks in advance for any response. I realize that this is an older post.
Hey Malowa! I wouldn’t count on it working, unless you are very familiar with the kind of caramel you plan to use. Will it hold it’s shape at room temperature? Try it out and let us know!
These look so amazing Karen! My Grandma would make pecan rolls every year. You make it look easy!