Christmas Pecan Logs Recipe Foodcom Recipes

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HOLIDAY PECAN LOGS



Holiday Pecan Logs image

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

2 teaspoons plus 1/2 cup butter, softened, divided
3-3/4 cups confectioners' sugar
1/2 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 package (14 ounces) caramels
1 tablespoon milk or half-and-half cream
2 cups chopped pecans

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.

STUCKEY'S PECAN LOG ROLLS



Stuckey's Pecan Log Rolls image

This recipe came from recipegoldmine.com/ccS/s27.html I have been looking for this recipe for years and finally found it, so thought I'd post it for others to enjoy.

Provided by Kari Homan Shannon

Categories     Dessert

Time 1h

Yield 6 5inch rolls

Number Of Ingredients 9

1/4 cup corn syrup
1/4 cup water
1 1/4 cups granulated sugar
1 egg white
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
1 (14 ounce) package caramels
3 tablespoons water
2 cups coarsely chopped pecans

Steps:

  • Line a 9x5 inch loaf pan with buttered wax paper; set aside.
  • Combine corn syrup, water and sugar in small heavy saucepan.
  • Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
  • Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals.
  • Add candy thermometer.
  • Continue to cook until mixture reaches the hard-ball stage (255 degrees F).
  • Meanwhile, beat egg white and cream of tarter with heavy duty electric mixer, until stiff but not dry.
  • Slowly pour hot syrup into egg white, beating constantly.
  • Add vanilla extract.
  • Beat until candy forms soft peaks and starts to lose its gloss.
  • Spoon fondant into the prepared pan.
  • Cut into three strips lengthwise, then crosswise in center.
  • Freeze until firm.
  • Roll into logs.
  • Place back in freezer.
  • Line another baking sheet with wax paper, set aside.
  • Melt caramels with water in small but heavy saucepan over low heat.
  • Stir occasionally.
  • Arrange pecans on wax paper.
  • Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat.
  • While still warm, roll in pecans to completely coat the outside.
  • Place on prepared baking sheet to set.
  • Repeat with remaining fondant pieces.
  • Reheat the caramel mixture if it becomes too thick.
  • Cut finished logs into 1/2 inch slices.
  • Store in the refrigerator in an airtight container between layers of wax paper or freeze for up to three months.

Nutrition Facts : Calories 706.4, Fat 31.5, SaturatedFat 3.9, Cholesterol 4.6, Sodium 171.9, Carbohydrate 107.6, Fiber 3.5, Sugar 89.9, Protein 7

CHRISTMAS PECAN LOGS



Christmas Pecan Logs image

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

2 cups sugar
1 1/2 cups water
2 tablespoons light corn syrup
1/3 cup maraschino cherry, drained & finely chopped
14 ounces vanilla caramels
3 tablespoons butter
2 tablespoons water
2 cups chopped pecans, lightly toasted

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 LOG



Pecan Log image

Found this recipe on a bag of confectioners sugar. Sounds like it would be great to add to my list of Christmas candy.

Provided by ProudMomof4

Categories     Candy

Time 10m

Yield 8 logs, 8 serving(s)

Number Of Ingredients 4

1/2 cup butter
4 cups confectioners' sugar
4 tablespoons sweetened condensed milk
1/2 lb pecans, chopped

Steps:

  • Cream butter until light and fluffy. Beat in sugar slowly. Stir in the sweetened condensed milk one tablespoon at a time until mixture is the consistency of a stiff cookie dough. Form dough into eight small logs and roll in the chopped pecans. Press pecans into the surface of the dough.

PECAN BALLS (CHRISTMAS COOKIES)



Pecan Balls (Christmas Cookies) image

Make and share this Pecan Balls (Christmas Cookies) recipe from Food.com.

Provided by LiisaN

Categories     Dessert

Time 30m

Yield 36-42 cookies

Number Of Ingredients 7

1/2 cup butter, softened
1/4 cup powdered sugar
1/2 cup chopped pecans
1 cup flour
1/4 teaspoon salt
1 teaspoon vanilla
additional powdered sugar, for rolling

Steps:

  • Mix ingredients together until well blended.
  • Hand form into small balls.
  • Bake at 300° up to 15 minutes. (These will not brown).
  • While balls are still warm, roll into powdered sugar.

CHRISTMAS LOG



Christmas Log image

Get in the Christmas spirit with this mouthwatering dessert that is so easy to make and let the chocolate melt with every bite.

Provided by Ozzy5223

Categories     Dessert

Time 30m

Yield 10 serving(s)

Number Of Ingredients 11

1 chocolate swiss roll
50 g digestive biscuits, crushed
2 tablespoons apricot jam
1 tablespoon orange juice
100 g dried mixed fruit
75 g milk chocolate
25 g butter, softened
50 g icing sugar, sifted, plus extra for dusting
fondant
cocoa powder
edible green food coloring

Steps:

  • Crumble the Swiss roll into the bowl and add the biscuit crumbs, jam, orange juice and dried fruit and mix together with your hands.
  • Place the mixture on a board and shape into a roll about the size of the original Swiss roll, wrap in cling film and put in the fridge.
  • Using a potato peeler, scrape about 15g chocolate into shreds on to a plate.
  • Break the remaining chocolate pieces and put in a small bowl set over a saucepan of simmering water until melted, or melt in the microwave.
  • Beat the butter, then beat in the coated but still melted chocolate
  • Unwrap the log, and using a knife, spread with the icing, use a fork to make it look like tree bark and dust with icing sugar to resemble snow.
  • Put on a plate and sprinkle with chocolate shreds.
  • If liked, make fondant icing mushrooms and dip the heads into cocoa powder, then colour some fondant icing green and cut out leaves.

Nutrition Facts : Calories 127, Fat 4.6, SaturatedFat 2.4, Cholesterol 7.1, Sodium 61.7, Carbohydrate 21.3, Fiber 1.1, Sugar 10.4, Protein 1.2

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