Gooey Goodness
Overnight Caramel Pecan Rolls
Debbie Macomber’s Table, by Debbie Macomber, Ballantine 2018
Getting straight to the point:
If you don’t mind gooeyness, these little beauties are for you.
I found them easy to make from the caramel sauce to the baking, and even the plating.
If I can make them without messing them up, then it’s a great recipe.
I will be making these again but with the following tweaks in place:
Use pecan pieces rather than halves. I think the pieces would allow for more of the gooey-goodness of the caramel to glaze over the rolls themselves rather than coat the entire pecan half.
The recipe suggested one use a dish that had sides at least 1 1/2’’ high. I would suggest sides higher than 2’’. Once the rolls rose more as they baked in the oven, the caramel mixture was displaced. With nowhere else to go, the caramel spilled over the side and onto the bottom of the oven. It subsequently burned and smoked. Yikes!
Put something on the rack under the pan to catch any spills. This may impact the cooking time, though. I’m not a cook, so I can’t really say.
I didn’t have a plate big enough to dump the concoction onto once it had finished baking. I used a pizza pan. In hindsight, I would have put parchment paper or even tinfoil on the pizza pan. However, if I were serving the dish outside of my immediate family, I’d opt for pretty over practical.
It serves 6, so be sure you have more than one or two people you are feeding. These rolls are great warm, but I don’t know yet how they’ll do as left-overs.
Overall score: 8.5 to 9/10
They tasted good, and they were easy to do (even I didn’t mess them up).
The clean-up was more involved than anticipated due to the messes I made (oven spillage topping the list).