Pecan Log Truffles are just like the log candy you ate as a kid only smaller. These bite-sized treats are chewy nougat, wrapped in creamy caramel, and rolled in buttery, toasted pecans.
The perfect treat for your holiday party or give them as a sweet gift!
Pecan Log Candy
Be honest with me, how many pecan logs from Stuckey’s did you eat while you were growing up? I can say that I have had more than my age in years as of this publish date of this post. Maybe a few more…
Chewy nougat, creamy caramel, and those delicious pecans. I can’t tell you how I still dream about them!
I have always wanted to make them from scratch, not that I need to eat any more of them, so I decided to make small ones.
Pecan Log Truffles are portion control at it’s finest!
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When making this pecan log roll recipe, you may think the star is the caramel or even the pecans. But you are wrong. The star is the nougat!
What is Nougat Candy?
Traditional nougat, such as white nougat, is made from egg whites, sugar, honey, and nuts. Nougat is enjoyed on its own as it contains the nuts already, but the nougat for these pecan log truffles is more like the nougat in a candy bar, and slightly fluffier.
I leave out the egg white and the nuts (hello, we have pecans on the outside) and just go with the sugar parts.
The nougat for the pecan log truffles is boiled and cooled so it forms a fluffy, fudge-like consistency that is chewy and sweet!
Perfect for rolling in caramel and pecans!
- powdered sugar
- milk powder
- corn syrup
How to Make Pecan Log Truffles
First: Butter your pan generously and set aside. In a large bowl combine the powdered sugar and milk powder.
Second: In a medium sized saucepan, combine the 1/2 cup butter, granulated sugar, and corn syrup. Over medium heat, stir until the sugar is dissolved and comes to boil. Slowly stir in the powdered sugar/milk powder mixture.
Continue to stir until the mixture comes together and pulls away from the side and starts to stick together like a thick paste. Remove from the heat and stir in the vanilla extract.
Pour into your prepared pan and let cool just a bit. You don’t want to let it cool completely or you won’t be able to shape it.
Third: Once the nougat has cooled enough to touch, place a sheet of parchment paper on a baking sheet and scoop your nougat into 1/2 inch-sized balls.
With lightly greased hands, roll each ball into a smooth ball. Cover the pan with foil or plastic to keep them from drying out while you prepare the caramel.
Fourth: In a microwave-safe bowl, melt the caramels and 2 tablespoons of water. Microwave at 30-second intervals until melted.
Stir to completely combine the water and caramels until they are smooth.
Fifth: Either dip the nougat balls in the caramel and let the excess drain off. Place them on the parchment-lined sheet and let cool for 1 minute. Roll or sprinkle with chopped pecans.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Can I make these ahead of time?
You can make these up to 5 days ahead of time but be wary of humidity and temperature. If it’s too humid then the caramel will be sticky and if it’s too hot the caramel will melt off the candy.
Can I use store bought caramels?
Yes you can. Just make sure you unwrap them before you start to melt them LOL!
Do I have to use pecans?
I don’t see why not, but you might have to call them something else besides, pecan log truffles – LOL!
Can I make these into logs instead of truffles?
Of course you can!!! The original candy came in logs.
Tapas Tips & Tricks
- Grease your pan with butter and not non-stick spray. It clings better and doesn’t leave a residue on the nougat.
- Use parchment paper or a silicone baking mat to line your baking sheet.
- I like to use an ice cream scooper to make all my nougat balls uniform in shape and keep my hands cleaner.
- Breaking up the steps over a two days makes it easier and gives you time to clean up in between.
- Use store-bought caramels to make things simpler.
- Double dip the nougat balls. Dip in the caramel mixture once and hold it above the caramel for 5 seconds and then dip again. This will give you a thicker caramel coating!
- Toast your pecans before using them as they taste better that way! TRUST ME ON THIS ONE!
- The caramel sets quickly on the nougat so only dip 4 at a time.
- Sprinkle or roll the truffles with pecans soon after you add caramel or the caramel will set and the pecans won’t stick.
- If it’s humid outside, the caramel will stay a little sticky so you might want to roll them completely in the pecans.
- If it’s too hot, the caramel will slide off the nougat, so keep them cool or chilled.
- Don’t use wax paper, it will melt. Stick with parchment.
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Check out all my other sweets and desserts to fit your special occasion!
- 1/2 cup butter (softened)
- 3 3/4 cups powdered sugar (I use Imperial Sugar)
- 1/2 cup nonfat dry milk powder
- 1/2 cup sugar (granulated)
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 2 tablespoons butter (for greasing pan)
- 1 package 14 ounces caramels (unwrapped)
- 2 tablespoons water
- toasted pecans (chopped or halves)
Prepare your dish
- Butter your pan generously and set aside.
Cook the nougat
- In a separate bowl, combine the powdered sugar and milk powder.
- In a medium-sized saucepan, combine the butter, granulated sugar, and corn syrup.
- Over medium heat, stir until the sugar is dissolved and comes to a boil.
- Once the mixture comes to a boil, slowly stir in the powdered sugar and milk powder mixture.
- Continue to stir until the mixture comes together and pulls away from the side and starts to stick together like a thick paste.
- Remove from the heat and stir in the vanilla extract.
- Pour into your prepared pan and let cool just a bit. You don't want to let it cool completely or you won't be able to shape it.
- Once the nougat has cooled enough to touch, place a sheet of parchment paper on a baking sheet and scoop your nougat into 1/2 inch-sized balls.
- Scoop out all the nougat into balls and place on the parchment-lined baking sheet.
- With lightly greased hands, roll each ball into a smooth ball.
- Cover the pan with foil or plastic to keep them from drying out while you prepare the caramel.
Prepare the caramel coating
- In a microwave-safe bowl, combine the caramels and 2 tablespoons of water.
- Microwave at 30-second intervals until melted.
- Stir to completely combine the water and caramels until they are smooth.
Dip the nougat truffles
- Either dip the nougat balls in the caramel and let the excess drain off.
- Place them on the parchment-lined sheet and let cool for 1 minute.
- Roll or sprinkle with chopped pecans.
Store the Pecan Log Truffles
- Store in an airtight container for up to 1 week.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 70 Serving Size: 1
Amount Per Serving: Calories: 57Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 31mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 0g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
More Easy Appetizers
- pomegranate goat cheese log
- sugar cookie truffles
- candied pecans
- sweet and salty peanut butter truffles
This recipe is inspired by this one.
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