Okay, So Here’s Why I’m Obsessed with Nana’s Pecan Log
You ever have a dessert that just feels like a cozy hug? That’s this pecan log for me. I remember being about eight, sticky fingers elbow deep in powdered sugar, while my Nana kinda side-eyed the mess but couldn’t help grinning. She made this unfussy little treat every Christmas—though I’d make it in August if the mood strikes; who’s keeping score? One year, we forgot to buy the good vanilla and just skipped it, but the log still vanished faster than you could say, “Save me a slice!” Oh! If you hear thundering in the kitchen, it’s probably just my family “taste-testing” the ends. Or me. It’s me.
Why You’ll Want to Make This (Like, Right Now)
I usually bust out this recipe when I need something sweet without fuss. My family goes a bit wild for it (my son tries to barter chores for extra pieces) and I love that I don’t have to plan ahead much—three ingredients, that’s it. It’s perfect for those last-minute “bring a dessert” requests. Side note: I used to try rolling the log super neat, but guess what? It tastes the same even if it looks like a log from a particularly stormy forest. Plus, less stress over perfection means more fun, trust me.
What You’ll Need (Swaps & Legend Has It Nana’s Brands)
- 2 cups powdered sugar (I’ve used icing sugar in a pinch, honestly can’t tell the difference)
- 1/2 cup sweetened condensed milk (Nana swore by Eagle Brand, but generic? Works fine too)
- 1 to 1 1/2 cups chopped pecans (No pecans? Walnuts are grand, though the taste is a tad earthier. I once tried almonds—eh, wouldn’t rush to do that again.)
Optional: a dab of vanilla extract, but again, if you forget it, no one will riot.
Let’s Roll: How to Actually Make This Thing
- Grab a big mixing bowl and shove in the powdered sugar. Add the sweetened condensed milk. (Here’s where it’s gonna look like you made frosting gone rogue. Don’t panic.)
- Mix with a spatula or your hands—both work, but hands are more fun (and messy). You want a thick, doughy blob. If it’s too sticky, add a smidge more sugar.
Actually, I find chilling the dough for 10 minutes makes it waaaay easier to shape later. - Once it’s workable, plop it onto a sheet of wax paper (parchment is okay if that’s what you’ve got). Pat or roll it into a log about 8-10 inches long. Don’t stress about lumps and bumps.
- Pour the pecans out onto another sheet and roll the log so it’s covered. Press ’em in sorta gently. This is the point when I usually sneak a bite or seven. Who’s counting?
- Wrap the whole shebang in wax paper and pop it in the fridge for at least an hour. Longer is better if you can stand the wait; overnight turns it extra fudgey.
A Few Notes (Because, Let’s Face It, I’ve Made Every Mistake)
- If your log gets too crumbly, warm your hands and knead it a bit—something about the heat just brings it together. No science here, just stubbornness.
- Definitely chill before cutting or else you end up with more of a pecan smear than a log. (I learned this the hard way one summer; air conditioners only do so much.)
- If your pecans won’t stick, coat the outside with a little extra milk. Or just—eat the bits off the cutting board. Who needs rules?
Crazy Variations I’ve Actually Tried (and One Fail)
- Swap in toasted coconut for half the pecans. Surprisingly good, a bit beachy?
- Chopped dried cherries pressed in with the pecans. Reminds me vaguely of those fancy Christmas logs but with less effort.
- Once, I tried mini marshmallows inside the dough… yeah, that got weird, wouldn’t recommend unless you like your teeth to stick together.
Gear You (Might) Need
- One big mixing bowl. In a desperate moment, I’ve used a salad bowl—worked fine.
- Spatula or just clean hands. (Wooden spoon? Only if it isn’t lost in the backyard sandbox. Long story…)
- Wax paper, but hey, a clean dish towel can pinch hit if you’re stuck.
Storing the Log—But Who Are We Kidding?
Technically, it’ll last a week in the fridge, tightly wrapped. But, honestly, in my house it’s gone by morning (possibly before). If you do have leftovers, it slices best cold. I once tried freezing a chunk—you can, but the texture turns a bit odd, so I don’t bother now.
How I Like to Serve It (And Nana’s Strange Habit)
Nana always set hers out in fat slices with black coffee; she said the bitterness balanced the sugar. I sneak a wedge with strong tea, or (don’t judge) crumble it on some vanilla ice cream. I swear it’s better the day after—if you can make it last.
Pro Tips from Personal Oopsies
- Once, I rushed the chilling step thinking I’d outsmart physics. Ended up with fudge goop everywhere.
- If your sugar is lumpy, sift it first. Or—just bash the lumps in, it’s probably fine.
- Never use wet hands to mix, unless you like making sugar glue on your fingers (which, I suppose, could double as impromptu spa treatment?).
Random FAQ From My Inbox (and Group Texts)
- Can I make this nut-free?
- Sure can! Swap for sunflower seeds or even toasted oats. Different vibe but still tasty.
- Is there a way to make it look fancy?
- Roll it tighter and wrap in cellophane; go wild with a bow or even edible glitter (I saw some at King Arthur Baking).
- What if my mixture is too dry?
- Drip in a splash more condensed milk. Or, on second thought, add a tiny bit at a time—you can’t take it out once it’s in.
- Can I use honey instead of condensed milk?
- Actually, someone tried that in my cousin’s Facebook group—it turned out kind of gritty. I’d say stick to the classic (unless you’re feelin’ brave).
- Where do you get your pecans?
- I order bulk from nuts.com or grab a bag from the local farmstand if it’s pecan season—tastes even better fresh.
So there you go—Nana’s 3-Ingredient Pecan Log, from my slightly chaotic kitchen to yours. If you’re still reading and haven’t run to the pantry yet, well, you’ve got more willpower than me! Happy rolling—and don’t forget to let me know how yours turns out (unless you eat it all before you remember, like…ahem…some unnamed family members here).
Ingredients
- 1 1/2 cups confectioners’ sugar
- 7 oz marshmallow creme
- 1 1/2 cups pecan halves, finely chopped
- 1/2 tsp vanilla extract
- 2 tbsp unsalted butter (softened)
- Pinch of salt
- Parchment paper for rolling
- Nonstick spray (optional, for hands)
Instructions
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1In a medium mixing bowl, combine confectioners’ sugar and marshmallow creme.
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2Stir in vanilla extract, softened butter, and a pinch of salt until a thick, sticky dough forms.
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3Line a clean surface with parchment paper and lightly spray your hands with nonstick spray if desired.
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4Shape the mixture into a log, about 8 inches long and 2 inches thick.
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5Spread chopped pecans in a single layer and roll the log over the pecans, pressing gently to coat all sides.
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6Wrap the pecan log in parchment and refrigerate for at least 1 hour 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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