Pecan Nut Rolls

By bobcat

Ingredients

• Centers:
• 3 cups sugar
• 1 1/3 cups white corn syrup
• 1 cup water
• 2 egg whites, stiffly beaten
• 1/4 cup melted butter
• 1 tsp vanilla
• 1/8 tsp salt
• Caramel:
• 2 cups sugar
• 1 1/4 cups white corn syrup
• 1 1/2 cups heavy whipping cream
• 1 tsp vanilla
• 1/4 tsp salt
• Coating:
• 2 pounds pecans, broken into pieces

Details

Servings 16

Preparation

Step 1

Centers:

Combine 3/4 cup sugar, 2/3 cup corn syrup, 1/4 cup water and stir over medium heat until sugar dissolves. Boil to 238 degrees on candy thermometer. Pour syrup over beaten egg whites until slightly cool. Spoon mixture into well buttered glass bowl. Make a hole in the center of the mixture. Meanwhile, combine 2 1/4 cups sugar, 2/3 cup corn syrup, 3/4 cup water and boil to 258 degrees. Pour syrup into center of egg white mixture and add melted butter, vanilla, and salt. Let stand, beating occasionally until mixture is stiff and holds its shape. Transfer nougat to greased square pans lined with lightly greased wax paper. Press down firmly. Turn out on board, remove wax paper, and cut square in half. Cut each half in half again...you should have 4 squares. Cut each square in 4 more pieces so that altogether you will end up with 16 pieces. Store in refrigerator while preparing caramel.

Caramel:

Combine sugar, corn syrup, and 1/2 cup heavy cream. Stir until sugar dissolves. Boil to 236 degrees on candy thermometer. Add 1/2 cup heavy cream, cook once again to 236 degrees. Add last 1/2 cup heavy cream and cook to 242 degrees. Lower heat, stirring often as caramel thickens. When it begins to thicken, take off stove. Stir in vanilla and salt. Using two forks, dip nougat centers into caramel mixture and roll in pecan pieces that are spread out on waxed paper. Lay pecan rolls on greased cookie sheets and let cool completely.

When cool, place candy rolls in sandwich bags to store in refrigerator.

To serve, take out roll, and cut into slices with sharp knife.