Photo by Kate Blohm
Makes 8 4-inch logs
This sweet and chewy nougat, covered in chopped pecans, is pure sweets heaven! When thoughtfully presented in a clear cellophane wrapper with a bow, it makes a beautiful gift for a hostess, neighbor or employee. At the very least, it is the perfect sweet ending to a heavy meal!
3½ cups confectioners’ sugar
½ cup nonfat dry milk powder
½ cup unsalted butter, room temperature
½ cup light corn syrup
1 cup sugar
1 teaspoon vanilla extract
1 14-ounce package caramels
3 tablespoons heavy cream
3 cups chopped pecans
Line an 8- or 9-inch square baking dish with parchment paper.
In a medium bowl, combine the confectioners’ sugar and milk powder and set aside. In a medium saucepan, combine butter, syrup and sugar over medium heat. Cook, stirring, until sugar dissolves and mixture starts to boil. Stir in confectioners’ sugar and milk powder a little at a time until blended. Remove from heat and add vanilla. Continue to stir until it starts to clump. Spread in prepared dish and let stand until cool enough to handle (about 15 minutes). Cut into four equal strips and then cut each strip crosswise, creating eight strips. Shape each piece into a log 4–4½ inches long. Wrap each log in parchment or wax paper and freeze until firm (about 1 hour).
In a double boiler or melting pot, combine caramel and cream over medium heat. Keep caramel warm. Spread pecans on a rimmed baking sheet lined with parchment paper. Using a dipping tool or flat spatula with holes, carefully dip each log into warm caramel, letting excess drip off. Roll log in chopped pecans until evenly coated. Wrap in parchment or wax paper and store in airtight container at room temperature. To serve, cut each log into 4 pieces.
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