Salted Caramel Pecan Log Recipe

Military Coupon Savings

Salted Caramel Pecan Log

Name: Jennifer Miller
Base: JB Andrews
Recipe: Saucepan Mixing Spoon Parchment Paper Baking Sheet Tongs or Skewers Filling: ½ Cup of Butter 1 Cup of Marshmallows 5 Cups of Powdered Sugar Plastic Food Wrap Coating: 12-oz. Jar of Caramel 2 Tablespoons of Butter 2 Tablespoons of Half-and-Half 1 Cup of Salted Chopped Pecans Easy Step-by-Step Directions: Gather your ingredients (see image #1). Combine ½ cup butter and marshmallows in a small saucepan over medium heat. Stir until melted together. Remove from the heat and stir in powdered sugar. Coat a flat surface with additional powdered sugar and pour the mixture over top. Knead until mixture is firm, adding additional powdered sugar as needed (see image #2). Shape the mixture into a log and wrap with plastic food wrap. Freeze for 2 hours (see image #3). Line a baking sheet with wax paper and set it aside. Place chopped pecans on another sheet of wax paper and set it aside. Place caramel, 2 tablespoons butter, and half-and-half in a small saucepan. Cook over medium heat until melted and smooth. Keep warm on low heat. Remove log from the freezer and unwrap it. Use tongs or skewers to dip each log into the caramel mixture, turning to coat. Remove and allow excess caramel to drip back into the pan (see image #4). Roll the caramel-coated log into the nuts, using hands to press additional nuts into the log (see image #5). Set the covered log onto the wax paper lined sheet to cool. Wrap with plastic wrap and refrigerate for 1 hour. Remove from the refrigerator and cut into 1-inch slices. Wrap in parchment paper as individual candies or serve slices on a platter!