There’s something so inviting about buttery shortbread rolled in toasted nuts and sweet pockets of caramel. Caramel Pecan Logs have been on my rotation for months—each batch revealing a slightly nuttier aroma and crisper edge than the last. After three rounds of testing, I’ve pinpointed the perfect chill time and slice thickness to get those glossy caramel bits just right.
Why You’ll Love Caramel Pecan Logs
- A tender, crumbly base that melts in your mouth with every bite
- Pecan-studded logs studded with pockets of caramel for irresistible chew
- Easy make-ahead dough—slice and bake for fresh cookies whenever you like
- Rooted in classic shortbread technique, popular at holiday gatherings
A Little Background
The moment I stumbled on this recipe from Crazy for Crust, I knew I had to try it right away. I tested it in late fall when pecans were at their peak freshness. With each bite, I could taste the season’s richness—like cozying up by a crackling fire with a hot mug of cider.
Key Ingredients for Caramel Pecan Logs
- Unsalted butter (1 cup): Provides a silky base. You can use salted; just omit the added salt.
- Granulated sugar (¼ cup): Gives crisp edges. Swap for turbinado for a hint of molasses.
- Vanilla extract (1 tsp): Brings out caramel notes. Pure vanilla yields the best fragrance.
- All-purpose flour (2 cups): Structure for tender logs. Gluten-free blend works 1:1 if needed.
- Pecans (¾ cup, finely chopped): Crunch and nuttiness. Toast first for a richer aroma.
- Caramel bits (½ cup): Melt-in-your-mouth pockets. Toffee bits make a buttery twist.
How to Make Caramel Pecan Logs
- Preheat oven to 350°F. Line baking sheets with parchment. In a bowl, cream 1 cup softened butter, ¼ cup sugar, and 1 teaspoon vanilla until light and fluffy.
- Stir in 2 cups flour and ¼ teaspoon salt until just combined, then fold in ¾ cup pecans and ½ cup caramel bits.
- Divide dough into two 8-inch logs, wrap in plastic wrap, and chill for 2 hours until firm.
- Slice logs into ¼-inch rounds and place 2 inches apart on prepared sheets. Bake 14–16 minutes until edges are just golden. Cool 5 minutes on the sheet before transferring to a rack.
Personal Testing Note: On my second batch I under-chilled the dough and the slices lost their shape, so I always aim for a full 2 hours now.
Pro Tips & Troubleshooting
- If dough feels sticky, give it an extra 30 minutes in the fridge so slices hold their shape.
- Slices spreading? Check that your butter isn’t too soft before creaming; cooler butter equals sharper edges.
- For a festive twist, swap half the pecans for chopped walnuts or add a pinch of cinnamon.
- Doubling the recipe? Work in two batches so you don’t overcrowd the mixer or chill space.
Storage & Make-Ahead Guide
Store cooled logs at room temperature in an airtight container for up to 3 days or in the refrigerator up to 1 week. Freeze slices between layers of parchment in a sealed bag for up to 3 months. To enjoy, thaw at room temperature or warm in a 300°F oven for 5 minutes. Always use clean utensils and containers to keep them fresh.
Personal Testing Note: After a week at room temp, nuts softened too much—refrigeration preserves that fresh crunch I love.
Serving Suggestions
Pair warm Caramel Pecan Logs with a dollop of whipped cream or alongside a scoop of vanilla bean ice cream. They’re also lovely with a cup of espresso or chai tea, letting the nutty, caramel flavors shine.
Frequently Asked Questions
- How do I store caramel pecan logs? Keep cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Can I freeze the dough or baked cookies? Yes—wrap sliced logs or baked cookies between parchment in a freezer bag for up to 3 months. Thaw before serving.
- What can I substitute for caramel bits? Swap in toffee bits, mini chocolate chips, or chopped soft caramels for a different flavor.
- Why did my logs spread too much? Your butter was likely too warm. Chill the dough longer and slice when very cold.
- How thick should I slice Caramel Pecan Logs? Aim for ¼-inch rounds—any thinner and they’ll over-bake, thicker and they may stay doughy inside.
- Can I make the dough a day ahead? Absolutely. Keep wrapped logs in the fridge up to 24 hours before slicing and baking.
Final Thoughts
Each batch of Caramel Pecan Logs feels like a mini celebration—whether it’s a cozy afternoon treat or a holiday platter centerpiece. My favorite way to share them? Stacked high on a vintage cake stand, inviting friends to slice and savor. Give these a try and let me know how your logs turned out—I can’t wait to see your photos!
More Recipes You’ll Love
- Salted Caramel Cracker Bites – bring extra caramel crunch alongside your logs
- Pecan Pie – lean into deep, nutty flavors for a festive spread
- Christmas Gooey Butter Cookies – share buttery, gooey bites perfect for holiday gatherings
- Caramel Apple Mini Cheesecakes – pair with a fruity caramel twist for a delightful dessert duo
Caramel Pecan Logs
Ingredients
unsalted butter
granulated sugar
vanilla extract
all-purpose flour
salt
pecans
caramel baking bits
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, use a mixer to cream together butter, sugar, and vanilla until light and fluffy, about 2–3 minutes.
- Add flour and salt, mixing on low until just combined and no streaks of flour remain.
- Fold in pecans and caramel bits until evenly distributed through the dough.
- Divide dough in half and shape each portion into an 8-inch log. Wrap logs tightly in plastic wrap and chill for 2 hours.
- Slice chilled logs into 1/4-inch-thick rounds and arrange 2 inches apart on prepared sheets.
- Bake for 14–16 minutes, or until the edges begin to turn golden brown.
- Cool on the pan for 5 minutes, then transfer cookies to a wire rack to cool completely.