Oh, my! Yum! I have loved Pecan Log Rolls for as long as I remember. When I was a child, I remember my grandmother making divinity in her tiny RV that she traveled all over Central America and Mexico in. She was amazing. For years I was afraid of making it, but a candy thermometer and a great mixer makes this classic recipe a cinch!
Ingredients:
1/4 cup light corn syrup
1/4 cup water
1 1/4 cups white sugar
1 egg white
1/8 teaspoon cream of tartar
1 teaspoon vanilla
1 (12 oz package) of Kraft caramels
3 Tablespoons Water
2 cups pecan pieces
Separate the egg, saving the yolk for a future recipe. I was given this egg separater thingamabob when I first set out on my own and have used it ever since. It does make separating eggs so easy. Place the egg white and cream of tartar in a heavy duty stand mixer bowl. Whip until it is stiff, but not dry. 
Meanwhile, in a heavy sauce pan add the sugar, water, and corn syrup. Cook over medium heat until soft ball stage or a candy thermometer reads 255 degrees Fahrenheit. 
Turn the mixer with the whipped egg white on high, slowly pour the hot syrup into the egg white. Then add the vanilla. 
Continue beating the divinity until soft peaks form and it is no longer glossy. This seems like it takes forever. The time can vary. This time it took me just over 10 minutes for my divinity to lose it’s gloss. Look for the consistency to change and become well…the consistency of divinity! 
Place the divinity in a wax paper lined and buttered 9X5 inch bread loaf pan. I butter a spatula to smooth the divinity out in the pan. Then cut the divinity into six logs. Freeze for about 30 minutes or until it’s firm. Separate and roll the divinity into logs and place back in the freezer. 
Melt caramels in a heavy sauce pan over low heat. I used the entire bag of caramels and had quite a bit left over. The caramel would be enough for two batches. While the caramel is melting prepare the pecans. I used pecan pieces, because I love huge chunks of pecans. This is my favorite way to eat them! When the caramel is ready, place a frozen divinity log in the caramel. Quickly coat it with a spoon, lift it out of the caramel and roll it immediately in pecans. 
Set aside on a wax paper lined cookie sheet. Let the caramel set. Using the caramels the candy remains a little sticky. 
Mmmm. Slice and enjoy! Well, slice if you plan to share. I sliced one for the kids to share…and then ate the rest of them myself. I only wish I were kidding! Ha ha! I love Pecan Log Rolls that much! Pecan Log Rolls
2015-02-23 14:16:07
Yields 6
Nutrition Facts
Serving Size
169g
Yields
6
Amount Per Serving
Calories 651
Calories from Fat 238
% Daily Value *
Total Fat 28g
44%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 14g
Cholesterol 4mg
1%
Sodium 158mg
7%
Total Carbohydrates 101g
34%
Dietary Fiber 3g
13%
Sugars 84g
Protein 6g
Vitamin A
1%
Vitamin C
1%
Calcium
10%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 1/4 cups white sugar
- 1 egg white
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1 (12 oz package) of Kraft caramels
- 3 Tablespoons Water
- 2 cups pecan pieces
Instructions
- Separate the egg, saving the yolk for a future recipe. Place the egg white and cream of tartar in a heavy duty stand mixer bowl. Whip until it is stiff, but not dry.
- Meanwhile, in a heavy sauce pan add the sugar, water, and corn syrup. Cook over medium heat until soft ball stage or a candy thermometer reads 255 degrees Fahrenheit.
- Turn the mixer with the whipped egg white on high, slowly pour the hot syrup into the egg white. Then add the vanilla.
- Continue beating the divinity until soft peaks form and it is no longer glossy. This seems like it takes forever. The time can vary. This time it took me just over 10 minutes for my divinity to lose it’s gloss. Look for the consistency to change and become well…the consistency of divinity!
- Place the divinity in a wax paper lined and buttered 9X5 inch bread loaf pan. I butter a spatula to smooth the divinity out in the pan. Then cut the divinity into six logs. Freeze for about 30 minutes or until it’s firm. Separate and roll the divinity into logs and place back in the freezer.
- Melt caramels in a heavy sauce pan over low heat. I used the entire bag of caramels and had quite a bit left over. The caramel would be enough for two batches. While the caramel is melting prepare the pecans. I used pecan pieces, because I love huge chunks of pecans. This is my favorite way to eat them! When the caramel is ready, place a frozen divinity log in the caramel. Quickly coat it with a spoon, lift it out of the caramel and roll it immediately in pecans.
- Set aside on a wax paper lined cookie sheet. Let the caramel set.
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Frieda says
February 23, 2015 at 2:52 pmYes, your grandmother was amazing all right. She could make divinity or fudge without a mixer or candy thermometer. I didn’t inherit the talent. My fudge would come out soft like to eat with a spoon or so hard you needed to crack it with a hammer. I finally gave up. Your sister Sara can make divinity, though. If I had been around you could not have eaten all those by yourself–you would have had to share with me!