Pecan Logs

When Allan worked at Palmer & Wilding, his boss's wife gave me this recipe. She always layed the Pecans very neatly end to end and side by side on the cookie sheet. Her pecan logs were always beautiful. I, on the other hand, just use chopped pecans. It's easier, and I rarely give them as gifts. When you slice them up to serve them, you can't tell the difference. Pecan Logs are probably the hardest candy I ever make (other than turtles that are basically the same recipe). You really have to make tw different kinds of candy. The fondant center is a little tricky. Use a flat wooden spatula to beat it. They are delicious.

Pecan Logs

Centers:
3 cups sugar
1 T. light corn syrup
1 cup cream
dash salt
3 T. butter
1 t. vanilla

Mix all ingredients except vanilla. Cook slowly, bring to boil. Cook to soft-firm ball stage(235º at this altitude on my thermometer). Pour out on a marble slab, add vanilla, beat until solid then knead until smooth. Divide into four pieces and roll into ropes. Wrap in plastic until ready to use.

Caramel:
8 to 12 oz. pecans
2 cups sugar
2 cups cream (1 + 1 cup)
¾cup dark corn syrup
½ cup butter
1 t. vanilla

Spray cookie sheet with PAM. Spread pecans (or cashews) on cookie sheet. Mix all ingredients except 1 cup cream and vanilla. Stir and cook to a boil. Slowly stir in one cup of cream so boil doesn’t stop. Cook slowly while stirring to firm ball (238º at this altitude on my thermometer). Remove from heat and stir in vanilla. Pour over nuts. Let cool. Cut caramel into 4 strips. Wrap around fondant rolls.