Holiday Caramel Pecan Logs made with butter, sugar, corn syrup, vanilla, caramels, milk, and pecans for a nostalgic, chewy holiday candy.
Every time I make these Holiday Caramel Pecan Logs, I swear I get hit with this weird mix of nostalgia, excitement, and—honestly—a little sadness in that warm, holiday-season way. You know what I mean, right? That feeling you get when the first cold breeze hits or the stores suddenly replace sunscreen with twinkle lights overnight. It’s like your brain goes, “Oh… we’re doing the emotional thing again.”
I think my connection to these caramel pecan logs started on one of those long December car rides with my family—you know, the kind where everyone’s either half-asleep or singing way off-key to Christmas music that’s been playing since mid-November. We’d always drive past these tiny old-fashioned candy shops on the outskirts of town. They always looked the same: little wooden signs, strings of lights that probably weren’t safe, and displays of holiday candies piled like treasure. And every time, without fail, someone in the car would say, “We should stop.” And every time, of course, we didn’t.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Funny how traditions form by accident. Years later, I tasted a caramel pecan log for the first time at a holiday party—one of those gatherings where you only know five people, and one of them is the dog. I remember taking a bite and immediately thinking, “Wait… this tastes exactly like the candy we never stopped for.” It was sweet and sticky and just slightly chewy, with the crunch from the pecans that made the whole thing feel handmade.
So eventually I taught myself to make these Holiday Caramel Pecan Logs, partly out of curiosity, partly out of nostalgia, and partly because sometimes you want to recreate a feeling you forgot you needed. And somehow, every single year, they show up in my kitchen like a quiet tradition that never asked for permission. Ever had a recipe like that? One that sneaks into your life and suddenly feels like it’s always been there?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Holiday Caramel Pecan Logs Recipe?
What I love most about these Holiday Caramel Pecan Logs—and maybe you’ll agree—is how they balance being almost laughably simple with tasting like something you’d buy in those nostalgia-filled candy shops that smell like butter and childhood. There’s something humble about them. No fancy equipment, no candy thermometers, none of that “boil to soft-ball stage or else everything dies” energy. Just everyday ingredients becoming something unexpectedly special.
And honestly, the flavor is this perfect mix of creamy, sweet, nutty, and chewy that feels like a holiday wrapped in edible form. You take one bite, and suddenly you’re remembering things you didn’t even plan to remember—your grandmother’s kitchen, your uncle who always brought weird fruitcake, the sound of wrapping paper being ripped open way too early in the morning. These caramel pecan logs aren’t sophisticated, but they are alive with character.
Plus, they keep well, they slice beautifully, and they make people go, “Oh wow, you made these?” And you get to shrug with that half-guilty, half-proud feeling of someone who knows the truth but isn’t about to ruin the magic.
Ingredient Notes:
Let’s break the ingredients down like we’re chatting in your kitchen.
Butter
You’ll use a bit for the pan and more for the candy base. Butter is basically the emotional support ingredient here. It keeps things smooth and rich and cozy.
Confectioners’ Sugar
This gives the centers that classic soft, creamy bite—like those old-fashioned candies wrapped in waxed paper that your parents would swear were “too sweet,” and then eat half the batch anyway.
Dry Milk Powder
Not glamorous, but it adds body and richness. It’s like the quiet friend who always shows up with snacks.
Granulated Sugar
Adds sweetness, structure, and that candy-shop sparkle.
Corn Syrup
This keeps the candy from getting grainy. Without it, things get gritty fast—not the holiday vibe we want.
Vanilla
Warm. Cozy. Aromatic. It’s basically the smell of December.
Packaged Caramels
The shortcut that feels like cheating but tastes like victory. They melt into the perfect coating without the stress of homemade caramel.
Milk or Half-and-Half
A splash to help the caramels melt smoother.
Chopped Pecans
Crunchy, toasty, festive… pecans are like nature’s holiday confetti.
How To Make Holiday Caramel Pecan Logs?
These Holiday Caramel Pecan Logs look complicated, but they’re one of those recipes where the hardest part is not eating half the pecans before you roll the logs.
Step 1: Grease the Pan
Grab those 2 teaspoons of softened butter and coat an 8-inch square pan. This is one of those steps you think you can skip and then immediately regret when nothing comes out clean. Ask me how I know.
Step 2: Mix the Dry Ingredients
In a bowl, combine the confectioners’ sugar and dry milk powder. This mixture becomes the heart of the candy—like the soft center of every good holiday memory.
Step 3: Cook the Candy Base
In a heavy saucepan, melt the 1/2 cup butter with the granulated sugar and corn syrup. Stir until everything dissolves and the mixture gently bubbles. Add the sugar/milk mixture in batches. It thickens fast, like dough, but softer and smoother.
Step 4: Add Vanilla and Cool It Down
Take the pan off the heat and stir in the vanilla. Keep stirring until you notice it starting to mound on the spoon. Spread into your prepared pan and let it cool completely. This part always feels like waiting for your favorite show to load.
Step 5: Slice and Shape
Cut the cooled candy into four long strips, then cut each strip in half. Roll each piece gently into a log, like you’re shaping Play-Doh but with far higher stakes. Wrap each log in waxed paper and chill until firm.
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Step 6: Melt the Caramels
Microwave the caramels with milk in short bursts. Stir often. The smell alone is worth the effort—it’s like walking into a warm kitchen where someone’s been baking all day.
Step 7: Coat and Roll
Dip each log in the melted caramel, then roll it in chopped pecans. It’s messy, a little chaotic, and very, very satisfying. Wrap them up again and let them finish setting.
Storage Options:
These Holiday Caramel Pecan Logs keep beautifully. Room temperature works for about a week; the caramel helps everything stay soft without drying out. If you want them firmer, tuck them in the fridge. You can also freeze the uncoated logs if you’re prepping ahead—just thaw and dip when you need them. Honestly, future-you will be so grateful.
Variations and Substitutions:
Holiday candy isn’t meant to be strict. Have fun with it.
Swap the pecans
Use walnuts, almonds, peanuts… whatever feels right or whatever you forgot you still had in the pantry.
Add chocolate drizzle
Dark chocolate makes them dramatic. White chocolate makes them cute.
Try different extracts
Maple or almond extract changes everything in the best way.
Skip the caramel and dip in chocolate
It’s not traditional, but neither is half my holiday season.
Make mini pecan logs
Great for gifting… or pretending you’re only eating “one.”
What to Serve with Holiday Caramel Pecan Logs?
Something about the sweetness and warmth just works. Like matching fuzzy socks.
Holiday dessert platters
These logs look fancy even when they’re not trying.
After-dinner drinks
Bourbon, Irish cream, spiced rum — take your pick.
Cheese boards
Surprisingly good with sharp cheddar. Don’t knock it till you try it.
Gift tins
Slice them into little rounds and watch people ask, “Wait… you MADE these?”
Frequently Asked Questions:
Can I make the candy centers ahead?
Yes, and honestly they’re easier to coat when cold. Refrigerate or freeze them.
Do I have to use packaged caramels?
No, but they make life way easier. And holidays are stressful enough.
Why are my logs too soft to roll?
Probably still warm. Pop them in the fridge and try again. Happens to me all the time.
If you do make these Holiday Caramel Pecan Logs, I’d truly love to hear how they turned out — especially if you did something unexpected with them. Can’t wait to hear what you think!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Holiday Caramel Pecan Logs
Ingredients
- 2 teaspoons butter softened (for pan)
- 1/2 cup butter softened
- 3 3/4 cups confectioners’ sugar
- 1/2 cup nonfat dry milk powder
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 package 14 ounces caramels
- 1 tablespoon milk or half-and-half
- 2 cups chopped pecans
Instructions
Prepare the Pan
- Grease an 8-inch square pan with 2 teaspoons of softened butter. Set aside.
Combine Dry Ingredients
- In a medium bowl, combine the confectioners’ sugar and dry milk powder. Mix thoroughly and set aside.
Cook the Candy Base
- In a heavy saucepan over medium heat, combine the 1/2 cup softened butter, granulated sugar, and light corn syrup. Cook and stir until the sugar dissolves completely and the mixture reaches a gentle boil.
Incorporate the Confectioners’ Sugar Mixture
- Gradually stir the confectioners’ sugar mixture into the saucepan, adding approximately one-third at a time. Mix until fully incorporated and a smooth, cohesive candy mixture forms.
Add Vanilla and Cool
- Remove the saucepan from the heat. Stir in the vanilla extract. Continue stirring until the mixture thickens enough to mound slightly when dropped from a spoon. Transfer the mixture to the prepared pan, spreading it evenly. Allow it to cool completely.
Shape the Logs
- Once cooled, cut the candy into four long strips, then cut each strip in half crosswise. Shape each portion into a log by gently rolling it between your hands. Wrap each log in waxed paper and refrigerate or freeze until firm.
Prepare the Caramel Coating
- In a microwave-safe bowl, combine the caramels and milk (or half-and-half). Heat in short intervals, stirring frequently, until the mixture is fully melted and smooth.
Coat the Logs and Finish
- Roll each firm candy log in the melted caramel mixture, ensuring an even coating. Immediately roll each caramel-covered log in the chopped pecans. Wrap the completed logs in waxed paper and store in an airtight container at room temperature. Slice with a serrated knife before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
