Nana’s 3-Ingredient Pecan Log
Let Me Tell You About Nana and My Sweet Tooth
Alright, so here’s the thing: Nana’s kitchen always smelled kind of heavenly, like toasted nuts and warm sugar, even on those Texas afternoons when the A/C was barely holding on. She’d hand me one of her pecan logs when I’d come in from playing, and—I’m not kidding—I’d sometimes try to sneak extra slices when she wasn’t looking. (She always knew. She had a sixth sense about stolen treats.) So I figured, why keep this ridiculously simple 3-ingredient pecan log a secret? If you love easy sweets—especially ones you can pull together in, like, 15 minutes with a minimum of fuss—pull up a seat. But be warned: you might end up making it for every family gathering, because people don’t stop asking for it. Trust me. By the way, remind me sometime to tell you about my brief, disastrous flirtation with microwave fudge. Spoiler: this recipe is way easier.
Why You’ll Love This, or At Least Why I Do
I make this when I want something other than chocolate chip cookies (which, let’s be honest, I still adore) or when I’ve got pecans leftover form Thanksgiving. My family goes nuts for it (sorry, couldn’t resist), and I even caught my brother hiding the last piece behind the butter once. Not that I blame him. It’s also a “I-forgot-to-make-dessert” lifesaver; everything comes together in one bowl. Sometimes I forget to chop the pecans properly, but nobody seems to mind. Oh, and if you’ve ever been traumatized by candy thermometers—this doesn’t need one. Hallelujah.
What You’ll Need (and a Few Swaps)
- 2 cups mini marshmallows (Regular ones work if you chop ’em smaller; I sometimes use the super cheap store brand, no shame.)
- 1 cup sweetened condensed milk (Full-fat is classic, though I keep evaporated milk as backup in the pantry—just add a bit of extra sugar if you need to sub.)
- 2 1/2 cups chopped pecans (My grandmother always used Diamond brand, but honestly, I’ve thrown in walnuts or even some crushed pretzels when I was short on pecans. Tastes just as good.)
How I Actually Make It: No Fancy Steps
- Line a loaf pan (8×4 inches or whatever’s clean) with parchment. Or foil. Honestly, wax paper works if that’s all you’ve got—just grease it a bit.
- In a medium saucepan over low heat, mix the sweetened condensed milk and mini marshmallows. Stir. Stir more. For real, don’t walk away, or it’ll stick! (This is where I usually sneak a taste. Yes, it’s sticky. Worth it.)
- Once it’s smooth, dump in the pecans. Stir until those nuggets are all coated, but don’t go wild here; you want everything just mixed. Don’t worry if it looks kind of globby. It always does.
- Spoon the mixture into your lined pan. Press it down with the back of a spatula or, in my case, a clean hand wrapped in a sandwich bag. Whatever works.
- Let it cool until it’s set up enough to slice—about 2 hours at room temp. (Honestly, sometimes I pop it in the fridge if I’m impatient, but then it’s a bit *too* firm—bit of a balancing act.)
Notes & Discoveries (AKA My Mistakes So You Don’t Have To)
- If you forget the parchment, don’t panic—just run a knife around the edge and tip the pan upside down. Sometimes it plops out. Sometimes… not so much. I’ll leave you to find out!
- The mini marshmallows give it a smoother texture. Regular big ones get a little lumpy, but you know? Kinda charming.
- If it doesn’t slice perfectly, I sometimes just break it into chunky pieces, toss them into a bowl, and call it “pecan bark.”
Variations I’ve Actually Tested (Not All Winners)
- I once added dried cherries—looked pretty, but the flavor overpowered the pecans. Wouldn’t recommend unless you really, really love cherries.
- Chopped pretzels mixed with the pecans? Salty-sweet magic. Highly endorse.
- My cousin tried using honey-roasted pecans. It worked, but a bit much, even for me.
What You’ll Need: Tools & Cheeky Workarounds
- Medium saucepan (I sometimes use a nonstick skillet because it’s cleaner—please don’t tell Nana)
- 8×4 inch loaf pan, but honestly you can freeform it on a baking tray if you cover it well
- Rubber spatula (though I’ve used a wooden spoon and, in one case, the back of a mug—don’t ask)
Storing Leftovers (Not That You’ll Have Any)
Store in an airtight tin or container for up to 4 days, at room temperature. Or the fridge if you want it extra firm, but honestly, in my house, it never lasts more than a day! If you somehow forget about it and it dries out, crumble it over ice cream. Problem solved.
Serving: My Family’s Slightly Odd Ritual
I slice it thick and serve it with coffee—Nana liked hers with black tea. For birthdays, I sometimes drizzle a smidge of melted chocolate on top, but most days, we just eat it straight from the cutting board. Also, it makes a surprisingly good road trip snack. Just don’t sit on it. Learned that the hard way!
Stuff I Wish I’d Known (Pro-ish Tips)
- I once tried to microwave the marshmallows straight in the condensed milk—bad plan; it bubbled over and made a mess.
- Letting it set up fully before slicing? Absolutely worth it. I got greedy once and sliced too early—ended up with goo everywhere. Save yourself the trouble.
- Actually, I find it works better if you use a wet knife when cutting. Slices a bit cleaner.
FAQs: The Stuff People Actually Ask Me
- Q: Can I make this vegan? Well, probably, but I haven’t tried. There’s vegan sweetened condensed milk these days (see here if you’re curious) and vegan marshmallows too (these ones look legit). Would love to know if you try it!
- Q: Can I double this? Absolutely. Just use a 9×13 pan and a bit of extra parchment if you want it super neat. Or don’t. No one’s judging.
- Q: Are other nuts really OK? Yup. Pecans are the classic, but walnuts, even pistachios, give it a cool twist. I mean, it’s your kitchen.
- Q: Mine came out too sticky—what gives? Could be it just needs more time to cool. Or, maybe you used a bit too much condensed milk (I’ve done that). It’s still tasty, just eat it with a fork. Or spoon. Or fingers, no judgment.
So, I hope this brings a bit of Nana’s magic to your kitchen. Next time you’re craving something cozy, give it a try. And really, don’t sweat the details. That’s what homemade treats are all about. Let me know if you come up with a new twist—especially if it involves less cleanup. Lord knows I could use that.
Ingredients
- 2 cups soft vanilla nougat candies, chopped
- 1 cup soft caramel candies, unwrapped
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 2 cups pecan halves, chopped
- 1 tablespoon unsalted butter (for greasing hands and surface)
Instructions
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1Line a baking sheet with parchment paper and lightly grease your hands and surface with butter.
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2In a microwave-safe bowl, combine the vanilla nougat candies and heavy cream. Microwave in 30-second intervals, stirring until smooth.
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3Stir in the vanilla extract. Allow the mixture to cool slightly until it is firm enough to handle.
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4Shape the nougat mixture into a log about 8 inches long and set aside.
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5In another microwave-safe bowl, melt the caramel candies until smooth. Let cool for 1-2 minutes, then spread the caramel evenly over the nougat log.
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6Scatter the chopped pecans on a plate and roll the caramel-coated log in pecans, pressing gently to adhere. Chill in the refrigerator for 30 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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