Oh, man. If I had a nickel for every time someone asked for my Nana’s 3-Ingredient Pecan Log Recipe… well, I’d have enough nickels to buy at least two bags of pecans at the fancy grocery store. This is one of those recipes that instantly reminds me of holidays in Nana’s tiny kitchen, the radio playing just a little too loudly, and my little brother trying to sneak pieces when he thought no one was watching (he was not as sneaky as he thought). I swear, even the dog used to linger extra close for crumbs!
Why You’ll Love This (and why I keep making it…)
I make this when I need to bring something special to a potluck but can’t face turning on the oven. My family goes absolutely wild for it because it tastes like the fancy version of those store-bought nut logs, but with about 97% less effort. Plus, there’s no standing mixer acrobatics or weird candy thermometers (I’ve never gotten on with those, honestly). And, let’s be real—I love it because you can whip it out of almost nothing in your pantry. (One caveat: it is a bit sticky, so don’t wear your best jumper while rolling them.)
What You’ll Need (Optional Tweaks Included)
- 1 1/2 cups powdered sugar (Nana always used the pure cane kind, but if you buy generic, I promise nobody can tell!)
- 1 cup marshmallow creme (Marshmallow Fluff works fine. When I’m desperate, I’ve even melted down mini-marshmallows, though it’s fussier.)
- 2 cups chopped pecans (To be honest, I once used toasted walnuts in a pinch—Nana would probably haunt me for that, but it worked.)
Here’s How You Make Nana’s Pecan Log (My Kind of Instructions)
- Mix the gooey stuff: Take a medium bowl—you don’t need your fanciest; just one that doesn’t wobble. Scoop in the marshmallow creme and the powdered sugar. Stir it with a sturdy spoon until it comes together and looks like a sticky, pale dough. This bit is a little messy. (Honestly, this is where I sneak a little taste because, well, Nana’s kitchen was a no-judgment zone.)
- Shape into logs: Dust your countertop with a sprinkle of powdered sugar so nothing sticks like glue. Now, take the marshmallow mixture and gently roll it into a log about 10 inches long, give or take. Don’t obsess over perfect shape, because it’ll get covered anyway. If it’s too sticky, add just a pinch more sugar; if it’s dry, squish it together with damp hands—just trust me.
- Coat with pecans: Spread those chopped pecans out on a plate or parchment paper, whatever you have handy. Roll the log all over the nuts, pressing gently to coat every side. You might have to scoop some up with your hands and kind of pat them on—I call that “encouraging” the pecans.
- Chill (the log, not you—though, maybe both): Wrap your pecan-dusted log in cling film and stick it in the fridge for at least an hour. Longer won’t hurt, either. Sometimes, I just leave it overnight if people aren’t around to pester me for samples.
- Slice & serve: When you’re ready, slice the log into thick coins with a sharp knife. They taste amazing straight from the fridge or at room temp, really.
Little Notes I Learned the Hard Way
- If your marshmallow mix feels impossibly sticky, put the spoon down for five minutes and let it rest. Seems weird, but actually gives it time to firm up.
- Sometimes, I lay down wax paper instead of plastic wrap because otherwise the cling film sticks everywhere and I waste more than I use. Not exactly elegant, but who’s watching?
- I tried making a double batch once but, oof, it’s way harder to blend by hand—better off making two single logs back-to-back.
Variations: My Experiments (Not All Genius)
- I’ve swapped in almonds for pecans once—tasted just fine, but felt a bit less Southern, if that matters to you.
- The time I tried to roll them in shredded coconut, half my family raved but my uncle called it “a snowball gone rogue.” So, mixed reviews on that one.
- Once, I tried adding a teaspoon of cinnamon. Actually, that was unexpectedly lovely—reminded me a bit of coffee cake, so take or leave that idea.
Don’t Have Fancy Equipment? No Big Deal
You technically only need a bowl, spoon, and something to roll the log on. I always say you can use clean hands for anything in this recipe, but if all you’ve got is a plastic knife and the back of a cereal box to work on, you’ll manage just fine (been there, done that, actually).
How to Store (If Any Survives)
Store slices or the whole log in an airtight container in the fridge—though honestly, in my house it never lasts more than a day! If your people have stronger willpower, it’ll probably keep for up to a week. I think it tastes better on day two (if you can wait that long—no shame if you can’t).
Serving—Here’s What We Do
We usually pile the slices onto a retro plate (you know, the one with the little chip on the rim) and serve it with coffee. Sometimes, if I’m feeling ambitious, I drizzle a bit of melted chocolate over the top before slicing. If kids are around, I just hand out slices and step back quickly, because there’s a definite stampede risk.
What I Wish I’d Known: Pro Tips
- I once tried rushing the chilling step. Big mistake. The log sliced into a wonky mess. So just…give it time. Go walk the dog or something.
- Don’t skip the nut coating, even if you’re tempted—you’ll miss the crunch and it’ll be sticky as all get-out.
- Taste the marshmallow mix before rolling it in nuts; once, I accidentally forgot the sugar and boy, was that a bland blob. Whoops.
FAQs—Hey, People Always Ask Me These!
- Can I use a different nut?
- Yep! Walnuts, almonds, even peanuts—I’ve tried most. But pecans are the classic; if you want Nana’s vibe, stick to pecans.
- Do I have to chill it?
- I mean, yes. It’ll slice all wonky otherwise. But if you’re impatient like my cousin, you can freeze it for 20 minutes in a pinch, though, it might get a bit hard.
- Is this gluten free?
- Sure is—well, unless you start introducing weird mix-ins. But check your marshmallow creme, just in case. Celiac Disease Foundation has a handy guide for common GF ingredients.
- Where do you get your pecans?
- I usually buy mine at my local farmer’s market, but when I’m running low I order online from Nuts.com. Both work just fine.
- Any tips for getting sticky mix off my hands?
- Rub your hands with a bit of corn starch or powdered sugar. Or, on second thought, just lick them clean. Who’s judging?
By the way—if you wind up with leftover pecans (it happens), I recommend tossing them into pancakes or just eating by the handful. That’s what I do. Also, if you want a quick whip through other old-school treats, Taste of Home’s old-fashioned candy guides are chock-full of ideas, though Nana’s pecan log will always be my number one.
Ingredients
- 1 cup marshmallow creme
- 1 1/2 cups powdered sugar, sifted
- 2 cups chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter (for greasing hands or surface)
- Pecan halves (optional, for garnish)
Instructions
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1In a mixing bowl, combine marshmallow creme and vanilla extract. Stir until fully incorporated.
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2Gradually add the sifted powdered sugar and salt to the marshmallow mixture, stirring until a thick, pliable dough forms.
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3On a clean surface lightly greased with butter, shape the dough into a log approximately 8 inches long.
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4Spread the chopped pecans on parchment paper. Roll the log in chopped pecans, pressing gently so the nuts adhere on all sides.
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5Wrap the pecan log tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
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6Slice into 1/2-inch pieces to serve. Garnish each slice with a pecan half, if desired.
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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