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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Pecan Log Rolls Recipe

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Category:
Category:
Ingredients:  
Ingredients:  

Fondant for snakes (centers)

3 cups sugar
1 cup whipping cream
1 tsp vanilla
2 Tbsp butter




Caramels

2 cups sugar
1 cup dark Karo syrup
1 cube butter
1 tsp vanilla
2 cups cream (one after cooking)

1 1/2 cups pecan halves
Directions:
Directions:
FONDANT
Place sugar, cream, and syrup in heavy pan and stir thoroughly. Turn on medium heat. When it starts to bubble, turn heat down and place lid on pan for one to two minutes. Remove lid and place candy thermometer in candy. Cook to 224 degrees.
Pour onto marble slab. Cool until edges ripple at touch. Put vanilla and butter on mixture and beat with a spatula until it looses its shine and starts to stiffen. Roll into 10 snakes. Chill overnight covered tightly. Must be chilled before making pecan logs. * * * * *

CARAMELS
Mix all ingredients together in heavy pan, except one cup of cream. Cook to 225 degrees. Add 2nd cup of cream and continue cooking till it reaches 225 degrees again. (caramels take a long time to cook) Have slab warm and slightly buttered. Warm slab keeps caramels warm & pliable to roll the logs. * * * * * *

MAKING THE LOGS
Warm pecans before starting Use good, fresh nuts. Pour caramel mixture on slab. WORK QUICKLY Wrap caramel around snakes with spatula and hands. Place on pile of warm nuts, covering completely with nuts. Place log on squares of waxed paper or cellophane and cover completely (not plastic wrap – they need to breathe) Store in a cool place, not in refrigerator or freezer (need to breathe) Will keep for two months. May be cut after the second day.
Number Of Servings:
Number Of Servings:
10 logs

 

 

 

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