mom's panocha nut roll

How To Make mom's panocha nut roll

• 1

  In a large saucepan, combine sugars, corn syrup and evaporated milk.
• 2

  Cook 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.)
• 3

  Cool room temperature, without stirring, until lukewarm.
• 4

  Use a heavy duty wooden spoon to beat the mixture until it holds it's shape.
• 5

  Knead cooled mixture until firm, keeping hands well greased.
• 6

  Divide mixture in half; shape into two logs/rolls 1 1/2 inches in diameter. (Roll on a lightly greased board or greased cookie sheet.)
• 7

  Roll logs in pecans, pressing nutmeats firmly into candy.
• 8

  Wrap each log individually in aluminum foil or waxed paper; chill.
• 9

  Slice into 1/2 inch pieces. Store in airtight container.
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