Ingredients
Nougat Ingredients
- 1/2 cup butter (for greasing, plus additional for rubbing pans)
- 1 1/2 cups heavy cream
- 3 cups sugar
- 3 tablespoons corn syrup
- 1/4 teaspoon salt
- 3 tablespoons butter (from the stick used to rub pans)
- 1 1/2 teaspoons vanilla
Caramel Ingredients
- 1 cup heavy cream
- 1/2 cup butter (1 stick)
- 1 cup dark corn syrup
- 2 cups sugar
- 1 cup heavy cream (additional, poured in during cooking)
- 1 1/2 teaspoons vanilla
Other
- 7-10 cups pecans (toasted, whole or chopped, as preferred)
Instructions
- Prepare the Pans: Use 1 stick of butter to thoroughly grease the bottom and sides of a heavy 3-quart saucepan and a 9x13-inch pan. Save the remaining butter for later use.
- Make the Nougat Base: In the buttered saucepan, combine 1 1/2 cups heavy cream, 3 cups sugar, 3 tablespoons corn syrup, and 1/4 teaspoon salt. Stir over high heat and attach a candy thermometer ensuring it doesn't touch the pan bottom. Boil until the mixture reaches 238°F, which should take around 10-15 minutes. The mixture will bubble and rise to the pan's top.
- Finish and Chill Nougat: Pour the hot mixture into the prepared 9x13 pan. Let it cool slightly, then stir in 3 tablespoons butter (from the reserved stick) and 1 1/2 teaspoons vanilla. Cover and refrigerate until firm enough to mold. Once set, divide into 7 logs about 6 inches long and continue refrigerating covered.
- Prepare for Caramel: Clean and dry the saucepan used earlier and re-grease it as before. Grease a second 9x13 pan with remaining butter.
- Make the Caramel: In the saucepan, combine 1 cup cream, 1 stick butter, 1 cup dark corn syrup, and 2 cups sugar. Bring to a boil over high heat and attach the candy thermometer. Boil until 238°F is reached.
- Add Cream and Finish Caramel: Slowly pour in an additional 1 cup heavy cream once 238°F is reached and stir. Continue boiling until the mixture hits 238°F again.
- Cool and Flavor Caramel: Pour the hot caramel into the prepared 9x13 pan. After 1-2 minutes, stir in 1 1/2 teaspoons vanilla and let it cool at room temperature until manageable.
- Shape and Assemble Rolls: Slice the caramel into 7 strips using a spatula and mold each strip around one nougat roll. Press toasted pecans into the sides and ends of each roll. You may use whole or chopped pecans, toasted if preferred.
- Wrap Rolls: Wrap each roll tightly in wax paper secured with scotch tape, then wrap again in cellophane and tape. Tie ends with ribbons for a decorative finish.
- Store and Serve: Store finished rolls in the refrigerator. Before serving, let them sit at room temperature for about 10 minutes and slice with a sharp serrated knife. For longer storage, freeze or refrigerate wrapped rolls inside a ziplock bag.
Notes
- Use a candy thermometer for precise temperature control to ensure proper nougat and caramel textures.
- Butter used for greasing pans is also incorporated into the recipes for rich flavor and smooth texture.
- Stirring during boiling is optional according to some cooks, but stirring helps prevent scorching.
- Toasted pecans add extra flavor and crunch, but raw pecans can also be used.
- Rolling and wrapping tightly helps maintain shape and freshness during storage.
- Letting the rolls sit a few minutes before slicing helps to cut cleanly and retain texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
