Growing up, I thought pecan log rolls were something you could only get at those fancy candy shops in the mall. My mom would buy them as special treats during Christmas, and we’d carefully slice them into perfect rounds to make them last longer.
It wasn’t until I started experimenting in my own kitchen that I realized these sweet, nutty treats are actually pretty simple to make at home. All you need is some patience and a few basic ingredients. Trust me – once you try making these yourself, you’ll wonder why you ever spent so much money on store-bought ones.
Why You’ll Love These Pecan Log Rolls
- Make-ahead friendly – These pecan log rolls can be prepared days before your holiday gathering, making your Christmas entertaining so much easier.
- Simple ingredients – With just 6 basic ingredients that you can easily find at any grocery store, you don’t need to hunt down any special items.
- No baking required – This is a no-bake treat that doesn’t require turning on your oven, perfect for when your oven is busy with other holiday baking.
- Gift-worthy dessert – These festive log rolls make wonderful homemade gifts – just wrap them in wax paper and tie with a pretty ribbon for a thoughtful holiday treat.
What Kind of Pecans Should I Use?
Fresh pecans are key for this holiday treat, since they’re one of the star ingredients that everyone will taste.
Raw pecans work best here because they’ll get lightly toasted when you chop them, bringing out their natural oils and flavor.
You can buy them pre-chopped to save time, but I prefer starting with whole pecans and chopping them myself – this way I can control the size and ensure they’re fresh.
When shopping, give them a quick smell (they should have a mild, sweet aroma) and avoid any that look discolored or feel rubbery.
If you’re chopping them yourself, aim for pieces about the size of small peas so they’ll stick well to the caramel coating.
Options for Substitutions
While this classic holiday treat has some ingredients that are pretty essential, there are a few swaps you can try:
- Marshmallow creme: This is a key ingredient for the right texture, but in a pinch, you can make your own by melting 16 regular marshmallows with 2 tablespoons of corn syrup in the microwave. Let it cool before using.
- Pecans: Not a fan of pecans or can’t find any? Walnuts make a great substitute, or try a mix of chopped almonds and hazelnuts for a different nutty flavor. Just make sure to chop them very finely.
- Caramel: Store-bought caramels work best here, but you can use caramel sauce that’s been cooled and thickened. Just note that it might be a bit messier to work with.
- Vanilla extract: Feel free to swap vanilla for almond extract (use half the amount) or maple extract for a different flavor profile.
- Powdered sugar: This is a must-have ingredient that can’t be substituted – it provides the right texture and structure to the candy.
Watch Out for These Mistakes While Making
The biggest challenge when making pecan log rolls is handling the sticky marshmallow mixture – make sure to dust your hands and work surface generously with powdered sugar to prevent the mixture from sticking everywhere and becoming unmanageable.
When it comes to the caramel coating, temperature is crucial – if it’s too hot, it will melt the marshmallow center, and if it’s too cool, it won’t spread evenly, so let it cool just until it’s warm and still spreadable (about 110-115°F).
Rolling the logs in pecans can get messy, so try spreading the chopped nuts on a piece of wax paper and use it to help roll and coat the logs evenly – this method gives you better control and ensures complete coverage.
A final tip: chill the marshmallow logs thoroughly before coating them with caramel, and then chill again before slicing – this extra time in the refrigerator makes all the difference in achieving clean, professional-looking cuts.
What to Serve With Pecan Log Rolls?
These sweet and nutty pecan log rolls are perfect for holiday gatherings and pair wonderfully with a hot cup of coffee or tea.
Since they’re quite rich, I like to serve them as part of a larger dessert spread that includes some lighter options like fresh fruit or chocolate-covered strawberries. For a cozy winter treat, try serving these alongside hot cocoa topped with marshmallows – the combination of warm chocolate and sweet, nutty candy is really something special.
If you’re putting together a holiday cookie platter, these log rolls make a great centerpiece surrounded by other Christmas favorites like sugar cookies and gingerbread.
Storage Instructions
Keep Fresh: Your pecan log rolls will stay delicious when kept in an airtight container at room temperature for up to 1 week. Place wax paper or parchment paper between layers to prevent sticking. For best results, keep them in a cool, dry spot away from direct sunlight.
Refrigerate: Want them to last longer? Pop these treats in the fridge in an airtight container, and they’ll stay fresh for up to 2 weeks. Just remember to let them sit at room temperature for about 15 minutes before serving – they’re much better when they’re not too cold!
Make Ahead: These pecan logs are perfect for getting ahead on your holiday prep! You can make them up to 2 weeks before you need them. Just wrap each log individually in wax paper, then store them in an airtight container in the fridge. They’re actually better after sitting for a day or two, as the flavors have time to blend together.
| Preparation Time | 25-40 minutes |
| Cooking Time | 90-120 minutes |
| Total Time | 115-160 minutes |
| Level of Difficulty | Medium |
Ingredients
- 7 ounces marshmallow creme
- 1 teaspoon vanilla extract
- 1 pound powdered sugar, sifted
- 12-16 ounces caramel
- 2 tablespoons water
- 2-2 1/2 cups finely chopped pecans
Step 1: Prepare the Marshmallow Mixture
In a large mixing bowl, combine 7 ounces of marshmallow creme with 1 teaspoon of vanilla extract.
Sift in 1 pound of powdered sugar gradually, mixing until smooth.
If necessary, use your hands to thoroughly combine the mixture into a dough-like consistency.
Step 2: Shape and Freeze the Logs
Roll the marshmallow mixture into small logs, about 1 inch in diameter.
Place the logs on a baking sheet lined with wax or parchment paper.
Freeze the logs until they are firm, which will take approximately 1-2 hours.
Step 3: Melt the Caramel
In a saucepan, bring water to a boil, then reduce to a simmer.
Place around 12-16 ounces of caramel and 2 tablespoons of water in a heatproof bowl over the simmering water.
Stir continuously until the caramel melts and becomes smooth.
Step 4: Prepare the Pecans
While the caramel is melting, finely chop 2-2.5 cups of pecans and place them in a shallow baking dish.
This will make it easier to coat the logs evenly with the pecans.
Step 5: Coat the Logs
Once the caramel is melted, carefully dip each marshmallow log into the caramel, allowing any excess to drip off.
Immediately roll the caramel-coated logs in the chopped pecans.
Press gently to ensure the pecans stick well to the caramel.
Step 6: Set and Slice
Place the coated logs back on the wax or parchment paper and refrigerate them for about 30 minutes to set the caramel.
Allow the logs to sit at room temperature for a few minutes before slicing.
Store the pecan log rolls in an airtight container for up to a month.
Enjoy!
This is the exact recipe my mother used and the one I use. She had a note at the bottom of the recipe that said use 6 drops of milk. She used an eye dropper. These are wonderful and everyone loves them.
Is this in the caramel instead of the water? or WITH the water?