Old-Fashioned Pecan Logs are a masterpiece of Southern confectionery, layering a light, airy divinity nougat with rich caramel and toasted pecans. By freezing the nougat centers before dipping, you achieve a professional, uniform shape that holds up perfectly under the weight of the caramel and nuts.
The Log Architecture
- The Core: 2 cups sugar, 1/2 cup corn syrup, and 2 egg whites for the nougat.
- The Glue: 14 oz caramel candies and 2 tbsp heavy cream.
- The Armor: 3 cups chopped, toasted pecans.
- The Aroma: 1 tsp vanilla extract and a pinch of salt.
Step-by-Step Instructions
1. Synthesize the Nougat
Boil the sugar, syrup, and water to the hard-ball stage (250°F). Slowly stream this into whipped egg whites while beating at high speed. This creates a stable, aerated nougat. Beat until the mixture is thick and matte, then shape into small cylinders.
2. The Freezer Stabilization
Freeze the nougat logs for at least 2 hours. This “cryogenic” step is the secret to a professional pecan log; it makes the nougat rigid enough to withstand being dipped in warm caramel without losing its shape or melting.
3. The Caramel and Nut Coating
Melt caramels with cream until smooth. Dip each frozen log into the caramel, then immediately roll in toasted pecans. The temperature differential between the frozen core and the warm caramel creates an instant bond, locking the pecans in place. Wrap in wax paper and chill until set.