Pecan Roll

Combine sugar, brown sugar, white corn syrup, and cream in a heavy-bottomed saucepan over medium heat, stirring until the sugars dissolve completely. Attach a candy thermometer to the pan and continue cooking without stirring until the mixture reaches the soft-ball stage (235–240°F / 113–116°C).

Remove the saucepan from heat and allow the mixture to cool undisturbed until it drops to approximately 110°F (43°C). Do not stir during this cooling period.

Once cooled, beat the mixture vigorously with a wooden spoon or stand mixer until it becomes opaque, thickens, and loses its glossy sheen, forming a creamy nougat-like mass. This process develops the characteristic chewy, dense texture of the confection center.

Turn the mixture out onto a lightly greased surface and knead briefly until smooth and pliable. Divide the nougat into equal portions and roll each portion into a log shape approximately 1.5 inches in diameter.

Wrap each nougat log in plastic wrap and refrigerate until firm enough to handle cleanly. This step ensures the rolls hold their cylindrical shape during coating.

In a separate saucepan, heat additional cream, brown sugar, and white corn syrup over medium heat, stirring constantly until a smooth, pourable caramel forms. Remove from heat and let cool slightly until thickened but still fluid.

Working quickly, roll or dip each chilled nougat log into the warm caramel, ensuring an even coating over the entire surface. Allow any excess caramel to drip off before proceeding.

Immediately roll each caramel-coated log over a generous bed of whole or chopped pecans, pressing gently so the nuts adhere firmly on all sides. Place the finished pecan rolls on parchment paper and allow them to set completely at room temperature before slicing and serving.