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Pecan Roll Recipe

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This recipe for Pecan Roll is from The Patsy Eckart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Roll Center:
2 1/2 cups sugar
1 cup light Karo syrup
1 cup water
1 tsp butter
2 egg whites
1/2 tsp vanilla

Caramel Mixture
1 cup sugar
1 cup light Karo syrup
1 cup whole milk (or condensed milk with a little water may be substituted)

Chopped Pecans
Directions:
Directions:
Place sugar, syrup & water in heavy pan and cook over high heat. Stir until all sugar is dissolved & cook until hard ball stage.
While syrup is cooking, beat 2 egg whites in a medium sized bowl until stiff.
When syrup is at hard ball stage, remove from heat and gradually pour into egg whites while beating constantly. Pour out half of syrup mixture this way.
Put remaining syrup back onto heat until a little tested in water will be brittle. Then add as above to egg white and syrup mixture. Beat all until it gets heavy. Add 1 tsp butter and 1/2 tsp vanilla.
Continue to stir and beat until it 'breaks short and sets up'.
Pour into a pan that has been greased and dusted with powdered sugar. Spread to 1-1/2 " thick and let stand overnight.
Next day, cut into strips 1 " wide and 4 " long.
For Caramel, place sugar. syrup & 1/2 cup milk in pan and cook until soft ball stage stirring constantly. Slowly add 1/4 cup more milk & cook until soft ball stage. Finally, add remaining 1/4 cup milk slowly, cooking until firm ball in water.
Remove from heat and dip strips in caramel mixture one at a time using a fork. Remove
and place on a plate of chopped pecans. Roll strips in nuts until well covered. Lay on waxed paper to cool. Slice 1/4" thick to serve.
Number Of Servings:
Number Of Servings:
Many
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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