Caramel Candy Pecan Delight

This heavenly Caramel Candy Pecan Roll combines layers of vanilla nougat and soft caramel, all wrapped with crunchy pecans. It's become my signature homemade gift during the holiday season, impressing everyone who receives a slice of this festive treat.

I discovered this recipe from my cousin Emily's mother nearly a decade ago, and it has transformed my holiday gift-giving ever since. The first time I made these rolls, my kitchen smelled like a candy shop for days, and watching friends' faces light up when they receive them has become my favorite Christmas tradition.

Ingredients

• Heavy cream: Forms the base of both the nougat and caramel, creating that silky smooth texture
• Corn syrup: Prevents crystallization and gives the perfect chewy consistency to both layers
• Butter: Adds richness and that essential melt-in-your-mouth quality
• Pecans: Provide the delightful crunch and nutty flavor that elevates this candy
• Vanilla extract: Brings warmth and depth to both the nougat and caramel layers
• Sugar: Transforms into the caramelized base that gives this candy its signature flavor

How To Make Caramel Candy Pecan Roll

Prepare the pans:

Generously butter a heavy 3-quart saucepan and a 9x13 inch baking dish using plenty of butter, making sure to coat all surfaces completely. This prevents sticking and makes cleanup much easier.

Create the nougat base:

Combine heavy cream, sugar, corn syrup, and salt in your buttered saucepan over high heat. Boil the mixture until it reaches precisely 238°F on a candy thermometer, which could take 10-15 minutes. The mixture will rise significantly in the pan, so don't be alarmed. Pour this hot mixture into your prepared baking dish.

Finish the nougat:

After allowing the mixture to cool slightly for 1-2 minutes, add butter and vanilla, stirring to combine. This step adds richness and flavor to your nougat base. Refrigerate until firm enough to handle and shape.

Shape the nougat logs:

Once chilled, divide the nougat into seven equal portions and shape each into a 6-inch log. These will form the centers of your candy rolls. Return them to the refrigerator while preparing the caramel.

Prepare the caramel coating:

In a clean, well-buttered saucepan, combine cream, butter, dark corn syrup, and sugar. Bring to a boil and cook until it reaches 238°F. Carefully add another cup of cream, which will bubble vigorously, and continue cooking until it reaches 238°F again.

Cool and shape the caramel:

Pour the caramel into a buttered 9x13 pan, add vanilla after a minute or two, and allow it to cool completely. Slice into seven strips, then wrap each strip around a chilled nougat log, completely encasing it.

Add the pecan coating:

Press whole or chopped pecans into all sides of each caramel-wrapped nougat roll, covering the entire surface. The pecans not only add texture but also prevent the caramel from sticking to the wrappers.

Wrap and store:

Carefully wrap each completed roll in wax paper, secure with tape, then wrap again in decorative cellophane and tie the ends with ribbons for a beautiful presentation. Store in the refrigerator until ready to gift or serve.

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My favorite part of this recipe is watching the transformation of simple ingredients into something so special. My grandmother used to make a similar candy, and every December when the scent of caramelizing sugar fills my kitchen, I feel connected to those childhood holiday memories. The precision required makes it challenging, but the results are absolutely worth it.

Temperature Matters

Candy making is all about precision. The 238°F mark for both the nougat and caramel is crucial because this is the "soft ball" stage that gives the candy its perfect texture. Even a few degrees higher or lower will change the consistency significantly. I recommend using a digital candy thermometer for best results. If your candy comes out too soft, you likely removed it from heat too early. Too hard means you cooked it too long.

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Make-Ahead Options

These candy rolls are perfect for making ahead during the busy holiday season. Properly wrapped, they will keep in the refrigerator for up to 3 weeks or in the freezer for up to 3 months. Always store them in ziplock bags if refrigerating or freezing long-term to prevent them from absorbing other flavors. I like to make a double batch in early December and keep them ready for unexpected guests or last-minute gift needs.

Presentation Ideas

Turn these delicious candy rolls into true showstoppers with thoughtful presentation. For holiday gifts, wrap in clear cellophane with red and green ribbons on the ends. For a more elegant look, use gold or silver wrapping with matching ribbons. Include a small card with slicing instructions. When serving at home, try arranging thin slices on a vintage platter with fresh mint leaves for color contrast. I've even created dessert boards with slices of these candy rolls alongside fresh fruit and small cookies for a stunning holiday spread.

Troubleshooting Tips

Even experienced candy makers occasionally encounter challenges with this recipe. If your nougat is too sticky to work with, it needs more refrigeration time. If your caramel cracks when wrapping around the nougat, it may be too cold or cooked too long. Warming your hands slightly before working with the caramel can help make it more pliable. Weather can also affect candy making. On humid days, your candy might not set properly, so try to choose a dry day for best results.

Frequently Asked Questions

→ How do I prevent the nougat from sticking during preparation?

Ensure you thoroughly butter the pan and any utensils that come in contact with the nougat. Use a generous hand to prevent sticking and ensure smooth handling.

→ What is the ideal thickness for the caramel layer?

The caramel should be thick enough to cover the nougat evenly, around 1/4 inch. Avoid making it too thin, as it may not adhere well to the nougat or pecans.

→ How can I toast the pecans for added flavor?

Spread the pecans on a baking sheet and toast in a preheated 350°F (175°C) oven for 8-10 minutes, stirring halfway for even browning.

→ What’s the best way to wrap the rolls for gifting?

Use wax paper to wrap each roll tightly, then cover with decorative cellophane. Secure with scotch tape and finish with ribbon for a festive touch.

→ How long can these candy rolls be stored?

You can refrigerate the rolls for up to 2 weeks or freeze them for up to 2 months. Ensure they are stored in an airtight ziplock bag for maximum freshness.

→ Can I substitute dark corn syrup in the recipe?

If you don’t have dark corn syrup, you can use an equal amount of light corn syrup or golden syrup, though it may slightly alter the flavor profile.