Stuckey's Pecan Log Rolls
Copycat Stuckey's pecan log rolls — a fluffy nougat fondant frozen into logs, coated in melted caramel, and rolled in chopped pecans. An iconic American road-trip treat.
Ingredients
- 0.3 cup corn syrup
- 0.3 cup water
- 1 0.3 cup granulated sugar
- 1 count egg white
- 1/8 tsp cream of tartar
- 1 tsp vanilla extract
- 14 oz caramels (1 package)
- 3 tbsp water (for caramel)
- 2 cup coarsely chopped pecans
Instructions
- 1
Line a 9×5-inch loaf pan with buttered waxed paper. Set aside.
- 2
Combine corn syrup, water, and sugar in a small heavy saucepan. Cook over medium heat, stirring, until sugar dissolves and mixture boils. Continue cooking without stirring until candy thermometer reads 255°F (hard-ball stage).
- 3
Meanwhile, beat egg white and cream of tartar with a heavy-duty mixer until stiff but not dry. Slowly pour hot syrup into egg white, beating constantly. Add vanilla; beat until candy forms soft peaks and starts to lose its gloss.
- 4
Spoon fondant into the prepared pan. Cut into 3 strips lengthwise, then cut crosswise in the center (6 pieces). Freeze until firm.
- 5
Melt caramels with 3 tbsp water in a small heavy saucepan over low heat, stirring often. Spread pecans on waxed paper.
- 6
Working quickly, dip each frozen fondant piece into melted caramel to coat. Roll immediately in pecans to coat completely. Place on waxed paper to set. Cut into ½-inch slices. Store refrigerated in an airtight container.