Pecan Caramel Rolls - Aunt Cindra

Note:  Before you make candy you need to calibrate your candy thermometer. This needs to be done each time you cook since differences in weather and elevation changes the temperature on a thermometer.  Clip your thermometer to a large saucepan filled with plenty of water.  Bring to a boil for 10 minutes. Write down the temperature of your thermometer.  Water boils at 212 degrees F. at sea level.  All recipes for candy are calibrated to that temperature.  If your water boils at a different temperature, subtract or add the degrees to the candy recipe.  For this recipe, if it boils at 202 degrees then you would subtract 10 degrees from the 275 degree instructions and only cook to 265 degrees.

Nougat Center (Part 1)

1 1/2 cup sugar
1/2 cup water
1/2 cup light corn syrup
2 egg whites, small
1/2 teaspoon vanilla
1/2 cup pecans
dash of salt

Beat egg whites until stiff (like meringue) and set aside. If any part of the yolks are left in the whites they will not beat correctly and the recipe will fail. 

In a saucepan over medium heat combine sugar, corn syrup and water.  Cook and stir until sugar is dissolved and the mixture comes to a boil, about 10 minutes. If there are any sugar crystals that are not dissolved, wash down with a brush and cold water, then cover with a lid for a minute or so to make sure all crystals are dissolved.  This is very important. If there are any sugar crystals  undissolved the nougat will turn to sugar.

Cook without stirring to a soft crack stage, or 275 degrees F on a thermometer.  Remove from heat immediately. DO NOT STIR THE CANDY after it boils.

With an electric mixer on medium speed, slowly add the hot sugar mixture in a steady stream into the egg whites.  Beat until the candy stiffens and the electric mixer gets sluggish. (This takes a while so be patient). Finish stirring by hand until the mixture gets very stiff.  Stir in nuts, vanilla and salt.

Butter your hands and roll into little logs.  Wrap each log in a piece of plastic wrap.  Put in freezer for at least 3 hours or overnight before you dip in caramel. 

Caramel (Part 2)

1 cup sugar
1/2 cup light corn syrup
2 cups cream
pinch of salt
1/2 teaspoon vanilla

In a medium large saucepan over medium heat bring sugar and corn syrup to a boil.  Cook and stir until sugar is dissolved and the mixture comes to a boil.  If there are any sugar crystals that are not dissolved, wash down with a brush and cold water, then cover with a lid for a minute or so to make sure all crystals are dissolved.  This is very important. If there are any sugar crystals  undissolved the nougat will turn to sugar.

Cook without stirring to a firm ball stage, or 244 degrees F on a thermometer. It will be the color of caramel. Remove from heat. Stir in vanilla and salt.

Dipping the Pecan Rolls (Part 3)

1 pound pecans, chopped
plastic wrap

Chop pecans and place on a mound on a plate. Unwrap the frozen nougat logs. Butter your hands. Quickly drop into the hot caramel using tongs or 2 spoons.  Remove and roll at once in chopped pecans. Let the logs cool. 

Wrap each log individually with plastic wrap.  These logs freeze well but taste wonderful when they are fresh.  If the caramel gets too hard, you may reheat it a little.

If you accidentally cook your caramel too much and it is too hard, add 1-2 tablespoons hot water and re-cook until you get it right.