Butterscotch Pecan Logs Recipes

BUTTERSCOTCH YULE LOG SLICES

Steps:

• 1. In the top of a double boiler,melt the butterscotch chips over hot water until smooth. Stir in sweetened condensed milk and vanilla. Stir in chopped pecans,mixing well and chill until firm enough to handle. Form into a 10-inch-long roll on wax paper. Roll tightly in the wax paper to shape evenly.
• 2. Unwrap and mark the surface lengthwise with the tines of a fork, and brush with the egg white. Press the pecan halves into the roll to completely cover the surface. Rewrap in wax paper. Chill 2 hours or overnight. Cut into 1/2-inch slices with a sharp knife.

BUTTERSCOTCH YULE LOG

Steps:

• 1. Melt butterscotch chips in the microwave in 10-20 seconds at a time.
• 2. Stir in milk and vanilla. Stir in pecans.
• 3. Chill until firm enough to handle. Put butterscotch mixture onto a piece of wax paper (large enough to roll up). Form into a 12" roll on the wax paper.
• 4. Unroll wax paper. Sprinkle additional pecans on wax paper and roll yule log to embed pecans. Reroll wax paper and refrigerate until well chilled. Cut into 1/4" slices

STUCKEY'S PECAN LOG ROLLS

Steps:

• Line a 9x5 inch loaf pan with buttered wax paper; set aside.
• Combine corn syrup, water and sugar in small heavy saucepan.
• Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
• Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals.
• Add candy thermometer.
• Continue to cook until mixture reaches the hard-ball stage (255 degrees F).
• Meanwhile, beat egg white and cream of tarter with heavy duty electric mixer, until stiff but not dry.
• Slowly pour hot syrup into egg white, beating constantly.
• Add vanilla extract.
• Beat until candy forms soft peaks and starts to lose its gloss.
• Spoon fondant into the prepared pan.
• Cut into three strips lengthwise, then crosswise in center.
• Freeze until firm.
• Roll into logs.
• Place back in freezer.
• Line another baking sheet with wax paper, set aside.
• Melt caramels with water in small but heavy saucepan over low heat.
• Stir occasionally.
• Arrange pecans on wax paper.
• Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat.
• While still warm, roll in pecans to completely coat the outside.
• Place on prepared baking sheet to set.
• Repeat with remaining fondant pieces.
• Reheat the caramel mixture if it becomes too thick.
• Cut finished logs into 1/2 inch slices.
• Store in the refrigerator in an airtight container between layers of wax paper or freeze for up to three months.

SALTED BUTTERSCOTCH & PECAN NO-BAKES

Steps:

• Place 1-3/4 cups pecans and salt in a food processor; pulse until pecans are finely ground. Transfer to a large bowl. Stir in milk, coconut and pudding mix until blended. Refrigerate, covered, 30 minutes or until mixture is firm enough to roll., Shape mixture into forty-eight 1-in. balls; roll in sugar. Top each with a pecan half, flattening slightly. Store in airtight containers in the refrigerator.

BUTTERSCOTCH PECAN THINS

Steps:

• In a bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy and beat in the egg and the vanilla. Into the bowl sift together the flour, the baking powder, and the salt, beat the dough until it is firm enough to handle. Halve the dough and on a piece of wax paper form each half into a 6-inch log, using the wax paper as a guide. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
• Preheat the oven to 350°F. Cut the logs into 1/4-inch-thick slices with a sharp knife, arrange the slices 3 inches apart on lightly buttered baking sheets, and press a pecan half onto each cookie. Bake the cookies in batches in the middle of the oven for 10 to 12 minutes, or until they are golden, and let them cool on the baking sheets for 1 minute. Transfer the cookies to racks and let them cool completely.