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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pecan Rolls Recipe

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This recipe for Pecan Rolls is from The Kunzler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Divinity
2 egg whites
3 cups sugar
1 cup water
1⅓ cups light Karo Syrup
2 ½ cups sugar
¾ cup water
⅔ cup Light Karo Syrup
½ cup butter, melted
dash salt
1 teaspoon vanilla

Caramel
2 cups sugar
1 cup Light Karo Syrup
2 cups heavy cream
¾ cup evaporated milk
1 teaspoon salt
4 ounces (½stick) butter
4 teaspoons vanilla
Directions:
Directions:
Divinity
Beat egg whites until stiff. Set aside. Combine sugar, water, and Karo syrup in medium saucepan. Cook to 237°F. Slowly pour into egg whites and beat until mixture turns into divinity. Make a well in the center of candy. Cook the sugar, water, and light karo syrup to 250°F. Pour all at once into well in candy and slowly mix. Stir melted butter, salt, and vanilla into candy. Stir slowly every five minutes approximately 4 times. Pour into buttered 9” x 9” pan. Cut into 16 bars. Refrigerate overnight.

Caramel
Combine sugar, light karo syrup, heavy cream, evaporated milk, and salt in heavy saucepan. Over a low heat, stir well until sugar is dissolved. Stir often as caramel scorches easily. Wash sides of pan down. Place thermometer in candy and increase heat to medium. Bring to a boil. When candy reaches 235°F, add butter. Stir constantly and cook to 243°F -245°F. Take off heat and add vanilla. Mix and pour into cookie sheet.

Cool a little and roll logs quickly. Then dip logs in chopped pecans.
Number Of Servings:
Number Of Servings:
Makes 16 Pecan Roles

 

 

 

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