mom's panocha nut roll
This is another once-a-year treat that Mom would make for Christmas. It was my favorite. Prep and cook times are approximate. Serving number is approximate also, because nobody can eat just one or two pieces. It seems like, no matter how many batches you make, there's never enough!
prep time
2 Hr 15 Min
cook time
20 Min
method
Stove Top
yield
Approx. 24 pieces
Ingredients
- 2 cups granulated sugar
- 1 cup brown sugar, firmly packed
- 1/2 cup light corn syrup
- 1 cup evaporated milk
- 1 1/2 cups chopped pecans
- - butter for hands while kneading
How To Make mom's panocha nut roll
-
Step 1In a large saucepan, combine sugars, corn syrup and evaporated milk.
-
Step 2Cook over medium/medium-high heat, stirring constantly until sugar dissolves and mixture reaches soft ball stage, 235-240ºF (112-116ºC). (Soft-ball stage is when a small amount of sugar syrup is dropped into very cold water and it forms a ball that does not hold its shape when pressed with your fingers.)
-
Step 3Cool room temperature, without stirring, until lukewarm.
-
Step 4Use a heavy duty wooden spoon to beat the mixture until it holds it's shape.
-
Step 5Knead cooled mixture until firm, keeping hands well greased.
-
Step 6Divide mixture in half; shape into two logs/rolls 1 1/2 inches in diameter. (Roll on a lightly greased board or greased cookie sheet.)
-
Step 7Roll logs in pecans, pressing nutmeats firmly into candy.
-
Step 8Wrap each log individually in aluminum foil or waxed paper; chill.
-
Step 9Slice into 1/2 inch pieces. Store in airtight container.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes