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Pecan Rolls (Nougat) Recipe

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This recipe for Pecan Rolls (Nougat), by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stacey Engebretsen


1 cup half and half (can use 1/2 cup milk and 1/2 cup cream)
1 cup brown sugar
2 cups white sugar
1/2 tsp. salt

In small but heavy saucepan, combine half and half, brown and white sugar.
Place over medium-high heat and stir until mixture comes to a boil.
Brush down sides of pan with wet pastry brush to remove any sugar crystals.
Clip on candy thermometer and bring to 235-237 (comes to temp fast).
Remove from heat and pour into a 9x13 inch pan or on a marble slab. Do not scrape pan.
Sprinkle the salt over puddle of Panoche.
When cool to touch, stir, keeping the mass moving until fondant becomes stiff
If it becomes too stiff and crumbly kneed it until it softens.
Can add a tablespoon of softened butter to soften.
Form into a 3 inch log, wrap and place in freezer.

Cover with homemade caramel (See Caramel recipe from Stacey in this cookbook) and toasted pecans or salted peanuts

Personal Notes:
Personal Notes:
Momma's favorite.




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