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Caramel Pecan Roll Recipe

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This recipe for Caramel Pecan Roll, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Wednesday, October 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Have a batch of cream fondant made and ready for use.
Divide into fourths and roll into rolls 7 1/2 inches long.
Prepare caramel according to recipe, cooking to 240°.
Remove from heat and pour into a well buttered cookie sheet 10 1/2 x 15 1/2 inches. Sprinkle immediately with 1 1/2 to 2 cups bro­ken pecan nuts (walnuts also optional). Push nuts firmly down into candy with spoon. When cooled tip upside down onto another pan, and allow to cool. Divide into fourths. Place the 4 rolls of fondant, one of each squares of caramel and roll. Roll in aluminum foil and place in refrigerator for caramel to harden. Pecan rolls should be kept in a cool place. Freezes well.

Directions:
Directions:
Another, Karol Lufkin

Personal Notes:
Personal Notes:
Pat Roylance and I would make these for Christmas. Yummy! They make great gifts to hand out to the special guests.

 

 

 

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