Ingredients for Christmas Pecan Logs
- 2 cups granulated sugar
- 1/2 cup water
- Light Corn Syrup
- Maraschino Cherry
- Vanilla Caramels
- 1/4 cup butter
- 1 cup chopped pecans
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How to Make Christmas Pecan Logs
- In a medium saucepan, combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water.
- Cook over medium-high heat, stirring constantly until the sugar dissolves and the mixture comes to a rolling boil.
- Reduce heat to medium-low. Without stirring, continue cooking until a candy thermometer registers 240°F (soft-ball stage). This will take approximately 20-25 minutes.
- Remove from heat and carefully remove the thermometer.
- Pour the hot mixture onto a large, lightly oiled baking sheet or platter. Do not scrape the cooked candy from the sides of the pan.
- Let cool undisturbed until slightly warm to the touch (approximately 1 hour).
- Add 1 cup candied cherries to the slightly cooled mixture. Beat vigorously with a wooden spoon for 10 minutes until the candy is white, creamy, and light in texture.
- Quickly shape the mixture into logs (about 1 inch in diameter). Wrap tightly in clear plastic wrap.
- Freeze for at least 1 hour to firm up.
- While the logs are freezing, prepare the caramel coating: In a heavy saucepan, combine 1 (14 ounce) package caramels, 1/4 cup butter, and 2 tablespoons water.
- Cook over low heat, stirring occasionally, until the caramels are completely melted and smooth.
- Spread 1 cup chopped pecans on a piece of waxed paper.
- Remove the saucepan from heat. Unwrap the frozen logs.
- Dip each log into the melted caramel, allowing excess caramel to drip off.
- Immediately roll the dipped log in the chopped pecans until completely coated.
- Place the coated logs on a wax paper-lined baking sheet.
- Chill for at least 1 hour, or until firm.
- To serve, let the logs stand at room temperature for about 30 minutes before cutting into 1/4-inch slices.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
54g
Fat
4g
Carbs
5g
