PECAN NUT BISCUITS Your Recipe Blog
Directions. Butter an 8-in. square pan with 2 teaspoons butter; set aside. Combine confectioners sugar and milk powder; set aside. In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended.
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In a saucepan, combine the ½ cup butter, sugar, and light corn syrup. Stir until sugar is dissolved and the mixture comes to a boil. Stir in the powdered sugar and powdered milk mixture, a little at a time until blended. Remove from the heat and stir in your vanilla. Continue to stir until the mix starts to mound.
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Stir in pecans. Cover and refrigerate for 30 minutes or until easy to handle. Shape 1/2 cups into 1/2-in.-thick logs. Cut logs into 2-in. pieces. Place 2 in. apart on greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.
Pecan Log Roll Recipe
Instructions. Line a 9×9-inch pan with parchment paper. Whisk powdered sugar, powdered milk, and salt in a large bowl. Set aside. Combine butter, corn syrup, and granulated sugar in a saucepan over medium heat. Cook, stirring constantly, until mixture just begins to boil, about 3 minutes.
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HOW TO MAKE PECAN LOGS: Spray a 9-inch baking dish with cooking spray and set aside. Add butter, corn syrup, and sugar in a medium pot or dutch oven. Place over medium heat, and constantly stir until the butter is melted and everything is combined. Continue to stir until the mixture comes to a simmer.
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Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed pot over medium heat. (A stainless steel pot works best for these caramels.) Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 10-15 minutes per can and stirring constantly. A labor of love indeed.
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HOW TO MAKE PECAN LOGS, STEP BY STEP: Spray a 9-inch baking dish with cooking spray and set aside. In a medium pot or dutch oven, add the butter, corn syrup, and sugar. Place over medium heat, and constantly stir until the butter is melted and everything is combined. Continue to stir until the mixture comes to a simmer.
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Place them on a cookie sheet and place in the freezer until firm. Place caramels and water in a bowl and microwave until caramels are melted. You can also melt the caramels in a double boiler on the stove on medium low. Stir the caramels until smooth. Dip the chilled logs into the caramel until coated and then roll in the chopped pecans.
Dillon's Pecan Log Roll (4oz) Guess Pecan Company
Cream Fondant: 1. Combine the cream, 1 cup milk, corn syrup, sugar and salt in a 4-quart heavy-bottomed sauce pan. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. As the syrup approaches the boil, wipe the inside of the pan with a clean pastry brush dipped in cold water. 2.
pecan logs BREAL
Directions. Line an 8-inch-square baking pan with a piece of plastic wrap, leaving a 2-inch overhang. Set baking pan aside. Combine sugar, corn syrup, molasses, butter, and heavy cream in a large heavy-bottomed saucepan set over medium-high heat. Cook, stirring occasionally, until a candy thermometer registers 250 degrees, about 12 minutes.
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In a large bowl, combine crushed wafers, condensed milk, and pecans. Mix well to combine. This takes some work. I usually start with a big wooden spoon, but then use my hands. . Divide the mixture evenly and press to form into two logs. Wrap each in wax paper and refrigerate for at least 2 hours to firm up. .
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Pour the mixture into the buttered pan. 4. Allow the mixture to cool until it comes together to like a taffy consistency and is cool enough to handle with bare hands. Cut the mix into 4 equal size pieces and roll into log shapes. 5. Place logs on a wax paper lined tray and freeze until firm.
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Freeze until firm, about 1 hour. Melt caramel and cream in top of a double boiler over medium. Place chopped pecans on a rimmed baking sheet. Unwrap frozen candy logs. Carefully dip each log into hot caramel, letting excess drip off. Roll in chopped pecans until evenly coated.
Pecan caramel roll log nut
Combine crushed crackers, milk, and toasted pecans in a large bowl and mix until evenly combined. Mix in vanilla and cinnamon. The mixture will be very thick, use your hands if necessary. On two pieces of plastic wrap, split the mixture into two even portions and form into log shapes. Wrap the plastic around the logs and seal tightly.
Our Traditional Pecan Logs have a creamy smooth nougat center sprinkled
Stuckey's didn't invent the pecan log roll, mind you, but it was Ethel Stuckey, wife of Stuckey's founder W.S. Stuckey, who perfected it and made it famous way back in 1937. You see, Mr. Stuckey wanted to supplement the pecan trading business he owned in Eastman, Georgia, so he came up with the novel idea of setting up a roadside stand.
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Installation. Whisk the cold vanilla ganache at medium speed to obtain a smooth, light and airy texture. Pour half into the log mold (mine is 25x8x6,7cm, see materials above). Go up the edges with a spatula. Then add the unmolded caramel insert to the center. Cover with the rest of the ganache.