Caramel Candy Pecan Roll (Print Version)

# Ingredients:

→ For the nougat

01 - 1/2 cup butter for greasing (plus more if necessary)
02 - 1 and 1/2 cups heavy cream
03 - 3 cups sugar
04 - 3 tablespoons corn syrup
05 - 1/4 teaspoon salt
06 - 3 tablespoons butter (from the stick you used to rub the pans)
07 - 1 and 1/2 teaspoons vanilla

→ For the caramel

08 - 1 cup heavy cream
09 - 1/2 cup butter
10 - 1 cup dark corn syrup
11 - 2 cups sugar
12 - 1 cup heavy cream (additional)
13 - 1 and 1/2 teaspoons vanilla
14 - 7-10 cups pecans, toasted if desired

# Instructions:

01 - Rub the bottom and sides of a heavy 3-quart saucepan and a 9x13 inch pan with butter. Set aside the rest of the butter for later use. Combine 1 and 1/2 cups cream, 3 cups sugar, 3 tablespoons corn syrup, and 1/4 teaspoon salt in the buttered pan. Stir over high heat and bring to a boil, attaching a candy thermometer. Heat until it reaches 238°F, stirring frequently. Pour the mixture into the prepared 9x13 pan. Let cool for 1-2 minutes, then add 3 tablespoons butter and 1 and 1/2 teaspoons vanilla. Stir to combine, cover, and refrigerate until firm enough to mold. Divide into 7 logs, approximately 6 inches long.
02 - Wash and dry the 3-quart saucepan. Grease it and a second 9x13 inch pan with butter. Combine 1 cup cream, 1 stick butter, 1 cup dark corn syrup, and 2 cups sugar in the saucepan. Bring to a boil over high heat. Attach a candy thermometer and boil until it reaches 238°F. Slowly pour in 1 cup cream, stir, and continue boiling until it reaches 238°F again. Pour into the prepared pan and let cool at room temperature for a few minutes. Stir in 1 and 1/2 teaspoons vanilla.
03 - Cut the caramel into 7 strips. Wrap each strip around a nougat log, molding it with your hands. Press pecans into the sides and ends of each roll. Wrap the rolls in wax paper and secure with tape. Optionally, roll in cellophane and tie the ends with ribbons. Store the rolls in the refrigerator, allowing them to rest at room temperature for 10 minutes before slicing.
04 - Store wrapped rolls in the refrigerator. For long-term storage, place them in a ziplock bag. If frozen, thaw before serving.

# Notes:

01 - Rub the pans thoroughly with butter to prevent sticking.
02 - Attach the candy thermometer so it does not touch the pan bottom for accurate readings.
03 - Toast pecans for an enhanced flavor if desired.

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