Caramel Nut Logs

Prep Time

Bake Time

25m - 30m

Yields

80 caramel nut logs

About this Recipe

Give the gift of homemade with these Caramel Nut Logs. Buttery homemade caramel rolled in pecans and sprinkled with fleur de sel makes a delicious holiday treat and a wonderful edible gift.

Print this recipe

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Caramel Nut Logs

Prep Time

Bake Time

25m - 30m

Yields

80 caramel nut logs

About this Recipe

Give the gift of homemade with these Caramel Nut Logs. Buttery homemade caramel rolled in pecans and sprinkled with fleur de sel makes a delicious holiday treat and a wonderful edible gift.

Print this recipe

This Recipe URL has been copied.

Ingredients

1 1/2 cups whipping cream
1 1/2 cups Crystal Sugar Extra Fine Granulated Sugar
1/2 cup + 1 tablespoon corn syrup
4 tablespoons butter
1/4 teaspoon salt
1 vanilla bean, split lengthwise or 1 tablespoon vanilla bean paste

Finishing

3 cups pecan pieces
1/2 to 1 teaspoon fleur de sel

Instructions

Line a 9 X 13-inch pan with nonstick aluminum foil. (MUST be nonstick)
Caramel mixture will double in size (can run over) during boiling, therefore select a pan that has high sides, but is rather narrow to ensure an easy temperature reading. Combine all caramel ingredients in pan.
Using a heat resistant rubber spatula, heat mixture on medium to high heat to 245°F while constantly stirring on entire bottom. If working on a gas stove, flames of gas cannot reach sides of pan. A gas stove is the hardest to use for caramel while induction or regular electric is ideal. If using a candy thermometer, clamp it on sides of pan. If using a digital thermometer with a metal probe, the temperature can fluctuate as mixture is boiling. Make certain that probe is not touching bottom of pan as this will create an incorrect reading. Undercooked and caramel will not be firm enough. Overcooked and caramel will be very firm to chew.
After 20-30 minutes, caramel will have reached 245°F, remove from heat and pour into prepared pan. Remove vanilla bean using a fork.
After about 10-15 minutes caramel will have cooled enough to shape into logs. Divide into 4 near equal pieces.
Roll each piece about 8-10 inches long and place on nonstick aluminum foil. As logs cool, they will tend to obtain a flat bottom. If you want to keep a round log shape, rotate logs frequently.
Logs will take nearly one hour to cool completely.
Scatter pecan pieces on aluminum foil and set aside. Have handy a pastry brush.
Cut ends of logs and place in a microwave safe bowl. You will end up with a generous 1/3 cup of caramel ends. Add 1 tablespoon of water and place in microwave. Heat in 10 second increments until caramel is dissolved.
Brush melted caramel on one log at a time and roll into pecans. Press pecans firm onto logs and sprinkle with fleur de sel if desired. There is a small learning curve in terms of speed and making pecans stick, but you can reheat caramel endlessly.
If you are not consuming caramel logs the same day, wrap tightly in plastic food wrap without cutting into slices. On day it’s needed cut into 1/3-inch-thick slices.

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Caramel Nut Logs

Prep Time

Bake Time

25m - 30m

Yields

80 caramel nut logs

About this Recipe

Give the gift of homemade with these Caramel Nut Logs. Buttery homemade caramel rolled in pecans and sprinkled with fleur de sel makes a delicious holiday treat and a wonderful edible gift.

Print this recipe

Ingredients

1 1/2 cups whipping cream
1 1/2 cups Crystal Sugar Extra Fine Granulated Sugar
1/2 cup + 1 tablespoon corn syrup
4 tablespoons butter
1/4 teaspoon salt
1 vanilla bean, split lengthwise or 1 tablespoon vanilla bean paste

Finishing

3 cups pecan pieces
1/2 to 1 teaspoon fleur de sel

Instructions

Line a 9 X 13-inch pan with nonstick aluminum foil. (MUST be nonstick)
Caramel mixture will double in size (can run over) during boiling, therefore select a pan that has high sides, but is rather narrow to ensure an easy temperature reading. Combine all caramel ingredients in pan.
Using a heat resistant rubber spatula, heat mixture on medium to high heat to 245°F while constantly stirring on entire bottom. If working on a gas stove, flames of gas cannot reach sides of pan. A gas stove is the hardest to use for caramel while induction or regular electric is ideal. If using a candy thermometer, clamp it on sides of pan. If using a digital thermometer with a metal probe, the temperature can fluctuate as mixture is boiling. Make certain that probe is not touching bottom of pan as this will create an incorrect reading. Undercooked and caramel will not be firm enough. Overcooked and caramel will be very firm to chew.
After 20-30 minutes, caramel will have reached 245°F, remove from heat and pour into prepared pan. Remove vanilla bean using a fork.
After about 10-15 minutes caramel will have cooled enough to shape into logs. Divide into 4 near equal pieces.
Roll each piece about 8-10 inches long and place on nonstick aluminum foil. As logs cool, they will tend to obtain a flat bottom. If you want to keep a round log shape, rotate logs frequently.
Logs will take nearly one hour to cool completely.
Scatter pecan pieces on aluminum foil and set aside. Have handy a pastry brush.
Cut ends of logs and place in a microwave safe bowl. You will end up with a generous 1/3 cup of caramel ends. Add 1 tablespoon of water and place in microwave. Heat in 10 second increments until caramel is dissolved.
Brush melted caramel on one log at a time and roll into pecans. Press pecans firm onto logs and sprinkle with fleur de sel if desired. There is a small learning curve in terms of speed and making pecans stick, but you can reheat caramel endlessly.
If you are not consuming caramel logs the same day, wrap tightly in plastic food wrap without cutting into slices. On day it’s needed cut into 1/3-inch-thick slices.