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This caramel pecan roll has been my ultimate holiday gift-giving secret for years, bringing joy to neighbors and family alike with its perfect combination of creamy nougat, buttery caramel, and crunchy pecans.
I first made these rolls for my children's teachers as Christmas gifts and was amazed at how many people requested the recipe afterward. Now it's become our family's holiday tradition to spend an afternoon making these together.
Ingredients
- Heavy cream: Provides the rich foundation for both the nougat and caramel layers ensuring a luxurious mouthfeel
- Dark corn syrup: Creates that distinctive caramel color and prevents crystallization for smooth texture
- Fresh pecans: Add essential crunch and nutty flavor; choose plump pecans without blemishes for best results
- Vanilla extract: Use pure extract rather than imitation for authentic flavor depth
- Butter: Unsalted is best as it allows you to control the saltiness precisely
- Granulated sugar: Provides sweetness and helps achieve the proper candy consistency
How To Make Caramel Candy Pecan Roll
- Prepare the workspace:
- Thoroughly butter your heavy saucepan and baking dish using a generous amount of butter. This crucial step prevents sticking and makes the entire process manageable. Make sure to butter all the way to the top of the saucepan as the mixture will bubble significantly during cooking.
- Cook the nougat:
- Combine cream, sugar, corn syrup and salt in your buttered saucepan and heat to exactly 238°F which is soft ball stage. This temperature precision is absolutely essential for achieving the proper consistency. The mixture will rise dramatically as it cooks, which is why buttering high up the sides is necessary.
- Cool and form nougat:
- Pour the hot mixture into your prepared pan, add butter and vanilla, then refrigerate until firm enough to handle. Dividing into seven equal portions and shaping into logs requires patience but creates the foundation for each candy roll. Keep refrigerated while preparing the caramel.
- Prepare the caramel layer:
- Clean and rebutter your saucepan before combining cream, butter, corn syrup and sugar. Cook to 238°F, then carefully add additional cream. This staged addition creates the perfect caramel texture. Return to 238°F before pouring into your buttered pan.
- Assemble the rolls:
- Once the caramel has cooled, cut into strips and wrap each around a nougat log. Work deliberately but quickly as the caramel becomes less pliable as it cools. Press pecans firmly into all sides of each roll, covering completely for the signature appearance.
- Package for gifting:
- Wrap each completed roll in wax paper first, then decorative cellophane secured with tape and ribbon. This double wrapping protects the candy while creating a beautiful presentation perfect for gifting.
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My grandmother always insisted on using the darkest corn syrup she could find for these rolls, claiming it gave them a deeper, more complex flavor. When I make these now with my own children, I think of her careful attention to details in the kitchen.
Storing Your Candy Rolls
These caramel pecan rolls keep beautifully in the refrigerator for up to three weeks if properly wrapped. For longer storage, place the wrapped rolls in a ziplock freezer bag and freeze for up to three months. When serving from frozen, allow the roll to thaw in the refrigerator overnight, then let stand at room temperature for 10-15 minutes before slicing with a sharp serrated knife. The texture is actually at its best after the roll has been stored for a day or two, as the flavors meld and the caramel softens slightly.
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Perfect Slicing Technique
Cutting these candy rolls can be challenging but yields beautiful results when done correctly. Always use a sharp serrated knife and slice with a gentle sawing motion rather than pressing down firmly. For gift presentation, I like to cut slices about ¼-inch thick, which creates elegant circular candies. Wipe your knife clean between cuts for the sharpest edges. If the roll becomes too soft while cutting, return it to the refrigerator for 15 minutes before continuing. For the most professional appearance, arrange slices in mini cupcake liners on a decorative plate.
Flavor Variations
While the classic pecan version remains my favorite, this versatile recipe welcomes creative adaptations. Try substituting almonds, walnuts, or macadamia nuts for the pecans. For a festive holiday version, add ¼ teaspoon peppermint extract to the nougat and roll in crushed candy canes instead of nuts. Another delicious variation includes adding 2 tablespoons of cocoa powder to the caramel for a chocolate caramel layer that pairs beautifully with hazelnuts. These variations maintain the basic technique while offering flavor adventures for candy lovers.
Frequently Asked Questions
- → How do I prevent nougat from sticking to the pan?
Generously grease the pan with butter before adding nougat ingredients. This ensures easy removal once set.
- → What type of pecans should I use?
You can use whole pecans or chop them based on your preference. Toasting them enhances their flavor.
- → How should I store the caramel pecan rolls?
Wrap each roll in wax paper and refrigerate for short-term storage. For longer storage, freeze them in a ziplock bag.
- → Can I substitute dark corn syrup in the caramel?
Yes, you can use light corn syrup, but the flavor may be less robust than with dark corn syrup.
- → How do I slice the rolls for serving?
Let the rolls sit at room temperature for 10 minutes, then slice them with a sharp serrated knife for clean cuts.