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Pecan Rolls Recipe

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This recipe for Pecan Rolls, by , is from , 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!

Stacey Engebretsen


1 c. half and half (can use 1/2 cup milk and 1/2 cup cream)
1 c. brown sugar
2 c. white sugar
1/2 t. 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 Ponoche
When cool to touch, stir, keeping the mass moving until fondant become stiff
If it become 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 caramel and toasted pecans or salted peanuts

Can dip in cooled caramel than roll in nuts
Can pour caramel into a cookie sheet and cut into rectangles when cooled than cover the Ponoche with the caramel, press on nuts

Personal Notes:
Personal Notes:
Momma's favorite.




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