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Caramel Pecan Logs are an old fashioned candy recipe with a soft nougat center coated in rich soft caramel and pecans. This is one of my favorite candy recipes! Plus, they make a large batch which is perfect for gifting at the holidays.
What is a pecan log? This delightful candy is one I absolutely loved growing up. It has a marshmallow/divinity like center and is coated in caramel and pecans – there is nothing about this candy recipe I don’t love. They taste so much better made from scratch!
I’m going to teach you all the steps for how to make this classic Christmas candy and you don’t even need a candy thermometer! This recipe makes 8 whole logs so it’s great for gifting, but be sure to keep some for yourself. They’re that good!
Caramel Pecan Log Ingredients
- Unsalted Butter is a main ingredient in the filling and I also sometimes add it to the caramel mixture to help smooth it out.
- Corn Syrup: adds sweetness to the filling and allows the mixture to have the chewy texture that you expect from the center of a pecan log.
- Nonfat Powdered Milk: Why use powdered milk? It’s a key ingredient in pecan logs that cannot be substituted. You want that creamy sweet milk flavor without the added water that regular milk would add. You can find powdered milk in the breakfast or baking aisle. It’s also cheaper than regular milk!
- Caramels: See the notes in the recipe for different types and brands of caramel to use. You can use square caramels or any brand, as well as soft or hard caramels, but the amount of cream you’ll use will differ depending on which you use.
- Pecans: If you want, you can toast your pecans before rolling the logs in them. And if you prefer, you can also make this recipe with walnuts.
Best Caramel for Dipping
There are lots of different types of caramel out there and I’ve tested this recipe with a few of them.
- Caramel Squares or Chewy Caramels (i.e. Kraft squares or Werther’s Chewy): be sure to unwrap them. These are usually hard caramels so you’ll want to use heavy cream and butter when melting.
- Caramel Bits: these are the easiest to use – no unwrapping – but they can be hard to find. Because they’re also harder, you’ll want to use heavy cream and butter.
- Soft Caramels (i.e. Werther’s Soft Caramels): be sure to unwrap them. You don’t need to use butter when dipping, and you may need less cream than when using harder caramels.
Dorothy’s Testing Notes
- If you only have Salted Butter, that works too, just omit the salt from the filling.
- While making this candy from scratch is actually easy, it is time consuming and can be a bit messy, so read through the instructions and have everything planned out and ready to go before you start.
- I call for a lot more pecans and caramel than other recipes you’ll find on the internet, and that’s because I hate running out in the middle. It’s always good to have more ready to go just in case.
- If you have caramel and pecans left over, it’s really easy to make turtles! Just mix them together and drop on a wax paper lined cookie sheet. Drizzle with melted chocolate and you have another perfect Christmas candy!
- I place my bowl of caramels over a pot of boiling water to act as a double boiler. You can also use my griddle method for keeping the caramel warm (it’s what I do to melt chocolate without crying).
Pecan Logs Recipe
Video
Ingredients
Center:
- ½ cup (113g) Challenge unsalted butter
- ½ cup (167g or 118ml) light corn syrup
- ⅓ cup (67g) granulated sugar
- 4 cups (452g) powdered sugar
- ½ cup (64g) nonfat powdered milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Coating:
- Approximately 25 ounces caramel candies, see note
- 2-4 tablespoons (45-60ml) heavy whipping cream
- 2 tablespoons (28g) Challenge Unsalted Butter, see note
- 4 cups (372g) chopped pecans
Instructions
- Line a 9×9-inch pan with parchment paper.
- Whisk powdered sugar, powdered milk, and salt in a large bowl. Set aside.
- Combine butter, corn syrup, and granulated sugar in a saucepan over medium heat. Cook, stirring constantly, until mixture just begins to boil, about 3 minutes.
- Remove from heat and stir in vanilla extract.
- Pour mixture into dry ingredients and stir until mixture clumps, then comes together in a solid ball. If needed, you can use a stand mixer for this.
- Spread mixture in prepared pan. Let sit 15 minutes.
- Cut candy into 4 equal strips then cut crosswise in middle, creating 8 pieces. Shape each piece into a 4 1/2- to 5-inch-long log and wrap in wax or parchment paper. Freeze until firm, about 1 hour (or up to 1 month).
- Melt caramel, cream, and butter in top of a double boiler over medium. Place chopped pecans on a rimmed baking sheet. Unwrap frozen candy logs. Carefully dip each log into hot caramel, letting excess drip off. Roll in chopped pecans until evenly coated. Wrap in parchment paper or wax paper, and store in an airtight container at room temperature up to 5 days or freeze for up to 1 month.
Notes
- Kraft Caramel Squares or Bits: These come in approximately 11 ounce bags; buy two bags. Add butter and 2-3 tablespoons heavy cream (start with 2 and add more as needed; you don’t want the caramel runny but it needs to be thin enough when melted to coat the center).
- Werther’s Chewy Caramels: These come in approximately 10.8 ounce or 25 ounce bags. Buy 2 small or one large bag. Add butter and 2-3 tablespoons heavy cream (start with 2 and add more as needed; you don’t want the caramel runny but it needs to be thin enough when melted to coat the center).
- Werther’s SOFT Caramels: These come in approximately 10.8 ounce or 25 ounce bags. Buy 2 small or one large bag. You’ll want to use about 3-4 tablespoons heavy cream and omit the butter (start with 3 and add more as needed; you don’t want the caramel runny but it needs to be thin enough when melted to coat the center).
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. You can keep the centers frozen for up to a month before dipping in caramel.
- Any nuts may be used for the outside. Toast the nuts for even deeper flavor.
- Do not substitute for the nonfat powdered milk or the corn syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Pecan Logs
1. Don’t start the timer until it’s a rolling boil.
2. Once the corn syrup mixture is mixed with the powdered sugar mixture it will be a thick, white ball that’s squishy and doesn’t transfer to your fingers.
3. This recipe fits perfectly in an 8-inch square pan. Be sure to use foil or parchment paper for easy removal.
4. This will make 8 logs.
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5. Roll each into a log of desired thickness and wrap it wax paper. It will be too soft to dip until it’s chilled.
6. The caramel should be thick but liquid. Use a bowl big enough to fit the logs in.
7. Use a fork to help drizzle off the excess caramel.
8. It’s easiest if the chopped nuts are on a shallow plate for coating.
Storing and Serving
Store pecan logs in the refrigerator, wrapped in wax paper and placed in an airtight container.
You can freeze this candy too – just make sure to wrap them well and seal in an airtight container.
Make these logs ahead of time and freeze, or you can freeze the centers for up to 1 month before dipping in caramel.
Give these as gifts by wrapping in parchment or wax paper and tying bows on the ends, like old fashioned candy!
FAQs
The center of a pecan log is a chewy creamy candy that’s almost like divinity. This is from sugar and milk mixed with butter, but you powdered milk makes it possible because it’s dried out, not full of water.
Use any nuts you like for the coating of these logs!
Thank You for sharing your videos I’m making a shopping list to but everything to make
You’re welcome! Hope you love this recipe, Tammy.
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