Pecan Logs

PECAN LOGS
Butter 1 large cookie sheet (12in. X 17 in.) and spread
1 to 1 ½ lbs. pecans, completely covering bottom of pan.
Nuts can be in halves or chopped. Choose either fondant or nougat to go with caramel.

CARAMEL

1 sq. butter 1 c. light corn syrup2 c. sugar ½ t. pure vanilla1 lg. can evaporated milk

Be sure to use real butter. Melt butter in heavy pan,
such as a Presto pressure cooker. Add sugar and syrup.
Stir constantly and bring to boil. Add evaporated milk slowly,
without diminishing the boiling. Continue to stir and cook to 230°.
Add vanilla. Pour evenly over pecans. Let cool before layering
nougat or fondant over top.

FONDANT
2 c. sugar ½ c. light corn syrup1 c. brown sugar 1 c. cream

Mix ingredients together in heavy saucepan such as
Presto pressure cooker. Cook on high, stirring constantly
until it comes to a boil. Do not stir again. Turn heat down
a bit and put in candy thermometer. Cook to 226°.
Remove from heat and pour out on marble slab.
Do not scrape pan. Let cool slightly, then work it well until
it sets up. (Sets up slowly, so let it rest a few times during beating time).
Spread over caramel; cut and roll immediately.
For vanilla fondant use all white sugar.

NOUGAT

1 c. sugar ½ t. flour1 ¼ c. light corn syrup 1 T. butter 1 egg white, beaten ¾ t. vanilla

In medium size mixing bowl, beat egg white until stiff.
Mix sugar and syrup together in medium size saucepan.
Stir until mixture begins to boil. Cook to 232°. With heavy
duty electric beater, beat ¼ mixture into stiffly beaten egg white.
Cook remaining syrup to 260°. Pour syrup over egg white
mixture slowly at first, then very fast, beating until thoroughly blended,
1-3 minutes. Near end of beating add flour, butter, and vanilla. Blend well.
Immediately spread over caramel and let cool completely before cutting.
To make logs: Cut into 3 strips (4 in.) the length of pan,
then 3 strips (5 5/8 in.) the width of pan. Form roll by folding each
side into center and placing seam on the bottom. Wrap.
Makes 9 rolls. To make 12 logs, cut 4 strips (4 ¼ in.) width of pan.

By LaMoyne Bunting & Toniann Staheli