Pecan Log Rolls

Pecan log rolls are a nostalgic sweet treat that are totally irresistible. A soft and chewy center with a crunchy pecan outside made easy with only five ingredients!

Whenever I go to town, I love to go to our local little gas station and get a pecan log roll as a road trip snack or as a gift for my Papa and Dad. They are very good, but it had some random ingredients on the list that I didn’t think were necessary to be in them. That’s why I love to just make my own now, simple and pure deliciousness.

Good quality pecans are what make these better than the rest in my opinion. I do live in Southeastern Oklahoma, so I do have amazing access to fresh pecans. There are pecans farms and random pecans trees all around us. They are ready to be picked in the fall, like October, so I love to go find some or buy some from our local farmers and freeze the extras for later in the year. There’s nothing like a fresh picked pecan. They take what you make with them to the next level, like these pecan log rolls.

These are a hands-on recipe. Your hands will get sticky and so will your kitchen, but they are so worth it! The recipe makes quite a few of them so you shouldn’t need to make more than one batch every once in a while.

Ingredients

• Pecans
• Powdered Sugar
• Marshmallow Creme
• Caramel Bits
• Water

Instructions

• In a medium sized mixing bowl, combine the powdered sugar and marshmallow creme. Stir until mixture turns into a dough like consistency.

• Line a baking sheet with parchment paper. Roll the marshmallow and powdered sugar mixture into 6 like sized logs. Refrigerate overnight.

• Finely chop the pecans. Leave them on the cutting board so you can roll the filling in them.

• Now melt your caramel. Use a double boiler and in the bowl add the caramel pieces and water. Stir frequently until the caramel is all the way melted and flows.

• Cut the logs into 1 1/2-inch pieces. Using tongs, dip the piece into the caramel and quickly coat it and then transfer to the chopped pecans. (This step needs to be done very quickly or else the marshmallow mixture will melt, and you won’t be able to grab it out of the hot caramel.)

• Roll the dipped caramel piece in the pecans until it is fully covered and not sticky to the touch.

• Transfer to a piece of foil to rest so the caramel can cool.

• Once the caramel has cooled, serve or store in an airtight container.