Ingredients:

  • 2 cups Granulated sugar
  • 0.5 cup Light corn syrup
  • 0.5 cup Water
  • 2 Large egg whites
  • 1 tsp Pure vanilla extract
  • 0.25 tsp Salt
  • 14 oz High-quality caramels, unwrapped
  • 2 tbsp Heavy cream
  • 2.5 cups Chopped Georgia pecans, toasted
  • 0.5 tsp Flaky sea salt

Instructions:

  1. Spread the 2.5 cups of pecans on a tray and bake at 350°F for 8 minutes until they smell like warm butter and look golden.
  2. In a heavy-bottomed saucepan, combine sugar, corn syrup, and water over medium heat. Stir until the sugar dissolves. Clip on a candy thermometer and cook without stirring until the mixture reaches 250°F (121°C).
  3. While the syrup boils, beat the egg whites and salt in a stand mixer until stiff peaks form.
  4. Once the syrup reaches 250°F, slowly drizzle it into the egg whites while the mixer is running on medium-high. Continue beating for 5–8 minutes until the mixture loses its gloss and holds its shape. Fold in the vanilla extract.
  5. Dust hands with powdered sugar and divide the warm nougat into four equal portions. Roll each into a 6-inch cylinder. Place on a parchment-lined baking sheet and let them firm up for 15 minutes.
  6. Heat the caramels and 2 tbsp heavy cream in a double boiler until smooth and velvety.
  7. Dip each chilled nougat log into the warm caramel to coat, then immediately roll in the chopped pecans, pressing firmly to adhere. Let set at room temperature before slicing.