This is a caramel pecan treat is a decadent candy that's easily made in to logs or petits fours.

Martha Stewart Living, November 1998


Recipe Summary

Makes 6 logs or 12 dozen petits fours


Ingredient Checklist


Instructions Checklist
  • 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. Pour caramel into prepared pan; freeze until cool and set, about 1 hour.

  • Invert pan of caramel onto a cutting board, and pop out the caramel; remove plastic. Cut the square into six equal sticks.

  • Line a baking sheet with parchment. Place chopped pecans on a piece of parchment. Roll each stick in the nuts, forming a log and coating completely. Place logs on baking sheet, and transfer to the refrigerator.

  • Place the chopped chocolate and the shortening in the top of a double boiler or a heat-proof bowl set over a pan of simmering water. Stir mixture until melted, and remove from heat. Remove logs from refrigerator.

  • Using a pastry brush, coat each log with a layer of chocolate, and return to baking sheet. Chill until chocolate has set, about 15 minutes. Keep remaining chocolate melted.

  • Pour remaining chocolate into a 4 1/2 by 9-inch loaf pan. Roll logs in chocolate, one at a time, coating completely. Return logs to baking sheet, and refrigerate until set, about 15 minutes more.

  • To make petits fours, slice each log into 24 1/3-inch-thick slices; place in petit-four cups, and serve immediately.

Cook's Notes

Any coarsely chopped nut can be used in place of the pecans.