Best Pecan Log Recipes

STUCKEY'S PECAN LOG ROLLS

Steps:

• Line a 9x5 inch loaf pan with buttered wax paper; set aside.
• Combine corn syrup, water and sugar in small heavy saucepan.
• Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
• Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals.
• Add candy thermometer.
• Continue to cook until mixture reaches the hard-ball stage (255 degrees F).
• Meanwhile, beat egg white and cream of tarter with heavy duty electric mixer, until stiff but not dry.
• Slowly pour hot syrup into egg white, beating constantly.
• Add vanilla extract.
• Beat until candy forms soft peaks and starts to lose its gloss.
• Spoon fondant into the prepared pan.
• Cut into three strips lengthwise, then crosswise in center.
• Freeze until firm.
• Roll into logs.
• Place back in freezer.
• Line another baking sheet with wax paper, set aside.
• Melt caramels with water in small but heavy saucepan over low heat.
• Stir occasionally.
• Arrange pecans on wax paper.
• Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat.
• While still warm, roll in pecans to completely coat the outside.
• Place on prepared baking sheet to set.
• Repeat with remaining fondant pieces.
• Reheat the caramel mixture if it becomes too thick.
• Cut finished logs into 1/2 inch slices.
• Store in the refrigerator in an airtight container between layers of wax paper or freeze for up to three months.

PECAN LOG

Steps:

• Cream butter until light and fluffy. Beat in sugar slowly. Stir in the sweetened condensed milk one tablespoon at a time until mixture is the consistency of a stiff cookie dough. Form dough into eight small logs and roll in the chopped pecans. Press pecans into the surface of the dough.

CRANBERRY-PECAN CHEESE LOG

Steps:

• Mix first 3 ingredients until well blended; shape into 6-inch log.
• Coat with nuts. Wrap in plastic wrap.
• Refrigerate 30 min. Serve with crackers.

CRANBERRY AND PECAN CHEESE LOG

Steps:

• MIX reduced-fat cream cheese, cranberries and zest; shape into 6-inch log.
• COAT with pecans. Wrap in plastic wrap.
• REFRIGERATE at least 30 minute Serve with the crackers.

PECAN CANDY LOG

Steps:

• 1. Combine the first 4 ingredients in a mixing bowl, kneading in sugar. Shape into 8 rolls that are 1-inch in diameter. Wrap rolls in wax paper and put in freezer and freeze overnight. Remove paper from caramels and place in top of double boiler; add the evaporated milk( or cream). Remove from heat once they are melted and mixed with the milk, but keep over hot water. Dip the marshmallow rolls, first in melted caramel to cover, then roll in chopped nuts on foil, pressing nuts firmly into the caramel with buttered hands. Or with buttered gloves from the freezer (latex type) Cool, then wrap in waxed paper; store in cool,dry place. Will keep for months, if no one finds them!

PECAN-CRUSTED GOAT CHEESE LOG

Steps:

• Warm the bourbon and water in a small saucepan, add the peaches, and set aside until plump, about 15 minutes.
• Put the toasted pecans and Cajun seasoning in a mini chopper and pulse until the nuts are finely ground but not pasty. Spread the nut mixture on a large plate. Roll the goat cheese in the mixture, pressing firmly to coat the whole log generously.
• Slice the cheese into rounds and arrange on a platter. Top with the chopped peaches and juices.

CHEDDAR CHEESE PECAN LOG

Steps:

• Add cream cheese to a big bowl and, using an electric mixer, beat until soft and creamy.
• Add in the milk, cayenne, Worcestershire, garlic, and cheddar cheese; continue to beat just until the ingredients are combined.
• Line an 8 x 12 inch pan with parchment paper or wax paper, making sure there is a 3-inch overhang at each of the long ends.
• Sprinkle the pecans evenly over the paper.
• Drop spoonfuls of the cheese mixture onto the pecans.
• Using a flexible rubber spatula or an offset spatula, spread the cheese into the pan, making sure you reach into the corners.
• Sprinkle the chives and parsley evenly over the cheese.
• Using the ends of the parchment, gently lift the cheese out of the pan; starting at the long end, begin rolling the cheese into a log, as if you were rolling up a jelly roll.
• Using the parchment paper, wrap the log, twisting both ends tightly; refrigerate for at least 3 hours or overnight before serving.
• Serve with crackers.

PECAN LOG COOKIES

Steps:

• Preheat oven to 350°F Using food processor, finely grind pecans and set aside.
• Whisk flour, baking powder, and salt in medium bowl and set aside.
• Using electric mixer, mix butter and icing sugar on medium, until pale and fluffy (about 2 minutes).
• Add egg and vanilla, mix until combined.
• Reduce speed to low and add flour mixture and half of pecans, mix until just combined.
• Wrap dough in plastic and refrigerate until cold, about 30 minutes.
• Roll tablespoons of dough into 2" long logs. Roll logs in remaining pecans. Place on baking sheet lined with parchment paper, about 1" apart.
• Bake cookies about 14-15 minutes, rotating pan halfway through. Cookies should be pale golden and slightly cracked.
• Transfer to wire rack to cool, about 5 minutes.
• Sift icing sugar over cookies before serving.

PECAN CHEESE LOG

Steps:

• Combine all the ingredients except the pecans. The cheese mixture is then put into whatever shape you want. The mixture is then rolled in the pecans or the pecans placed onto the mixture depending on the shape and refrigerated overnight for the flavors to blend.