Caramel Candy Pecan Roll (Print Version)
# Ingredients:
→ Nougat
01 -
1/2 cup butter for greasing (plus more if necessary)
02 -
1 1/2 cups heavy cream
03 -
3 cups sugar
04 -
3 tablespoons corn syrup
05 -
1/4 teaspoon salt
06 -
3 tablespoons butter (from butter used to grease pans)
07 -
1 1/2 teaspoons vanilla
→ Caramel
08 -
1 cup heavy cream
09 -
1/2 cup butter
10 -
1 cup dark corn syrup
11 -
2 cups sugar
12 -
1 cup heavy cream (additional)
13 -
1 1/2 teaspoons vanilla
14 -
7-10 cups pecans (toasted if desired)
# Instructions:
01 -
Grease the bottom and sides of a heavy 3-quart saucepan and a 9x13-inch pan using 1 stick of butter. Reserve the rest of the butter for later use.
02 -
In the saucepan, combine 1 1/2 cups cream, 3 cups sugar, 3 tablespoons corn syrup, and 1/4 teaspoon salt. Stir over high heat, then attach a candy thermometer ensuring it does not touch the bottom of the pan. Allow the mixture to boil until it reaches 238°F, stirring occasionally.
03 -
Pour the nougat mixture into the prepared 9x13 pan. Let cool for a few minutes, then mix in 3 tablespoons butter and 1 1/2 teaspoons vanilla. Refrigerate until firm enough to mold.
04 -
Divide the nougat into 7 logs, approximately 6 inches in length. Cover and refrigerate until needed.
05 -
Wash and dry the saucepan, then grease it again along with a second 9x13 pan using the remaining butter. Combine 1 cup cream, 1/2 cup butter, 1 cup dark corn syrup, and 2 cups sugar in the greased saucepan. Boil over high heat until the temperature reaches 238°F.
06 -
Once the caramel mixture reaches 238°F, slowly pour in another cup of cream while stirring. Continue boiling until the temperature reaches 238°F again.
07 -
Pour the caramel into the greased 9x13 pan. Let it cool briefly at room temperature, then stir in 1 1/2 teaspoons vanilla. Allow it to cool completely.
08 -
Slice the caramel into 7 strips. Wrap each strip of caramel around a nougat log. Press pecans into the sides and ends of each roll. Leave the pecans whole or chop them if desired.
09 -
Wrap each roll in wax paper, secure with tape, then wrap with cellophane and tie the ends with ribbons. Store in the refrigerator or freeze for longer storage.
# Notes:
01 -
Allow rolls to sit at room temperature for about 10 minutes before slicing.