Appalachia Appalachian Food Christmas

Easy Christmas Candy

seaside candy roll
Granny has been making Seaside Candy Roll at Christmas for as long as I can remember. It’s super easy and quick-and since you store it in the frig-it’s long lasting and perfect for taking along with you to a Christmas gathering.

Seaside Candy Roll

  • 1 cup pecans
  • 1/3 cup butter or margarine
  • 1/3 cup corn syrup
  • 1 teaspoon maple flavoring
  • 1/2 teaspoon salt
  • 4 ½ cups powdered sugar (1 pound)


Seaside candy roll easy christmas candy

Chop half of the pecans finely and the other half coarsely. Set pecans aside in separate bowls.

Mix together butter/margarine, corn syrup, maple flavoring and salt.

Add powdered sugar a cup or so at time blending thoroughly until the mixture begins to resemble a dough.

Turn mixture out onto a board and knead in the rest of the powdered sugar and the finely chopped nuts.

Once mixture is smooth divide in half. Shape each half into a 2 inch thick roll.

Brush rolls with a little corn syrup and then roll in the the coarsely chopped nuts. Wrap rolls in wax paper or foil and chill. Slice into ¼ inch pieces before serving.

Print Seaside Candy Roll (right click to open link and print recipe)

I often skip the last step of adding the extra corn syrup and coarsely chopped pecans because it’s the messiest-and the Seaside Candy Rolls still taste great.

Ever had Seaside Candy Roll before?


You Might Also Like


  • Reply
    Rev. RB
    December 13, 2016 at 6:29 pm

    I don’t believe I’ve ever had this, would love to try it though. Sounds like a cross between salt water taffy and divinity, doesn’t it?
    Prayers everyone’s having a great week, and a safe one too.
    God bless.

  • Reply
    Ed Ammons
    December 12, 2016 at 2:26 pm

    Ken – If you stand in front of that Stuckeys and look back across the Interstate there is a hill. On the other side of the hill, above the railroad track, is a little graveyard known as Old Ebenezer. Buried there are some of my ancestors. Allisons, Byrds, Bannings, and Curtis’ and more, they are.
    When last I was there, their beds were blanketed with leaves. Trees grew from inside their sunken cradles. Standing stones, for a few, marked their place of rest. Any mention of who they were has long spalled away. Most had no stone at all to define their depressed plots.
    Human records show who lies there, within this gathering of souls, but not where. There is but one entity who knows exactly who sleeps where in this lonely place long abandoned by the community. He has to know because soon He will be coming to awaken them. Those that remain are surely doomed to eternal oblivion.

  • Reply
    Ed Ammons
    December 12, 2016 at 12:16 pm

    I know something that’s good-n-sweet!
    It’s so fine, it can’t be beat!
    It’s got everything I desire!
    Sets the winter cold on fire!
    I like candy!
    I like candy!
    I like candy!
    I like candy!

  • Reply
    December 12, 2016 at 11:56 am

    Many years ago when I would go to ESCOD INDUSTRIES in Taylorsville, I’d stop at the bottom of Old Fort Mountain and get one of those Nut Roll Candy Bars. I think it was a Stuckey’s place. They had Pecans all over the outside and the inside was like a Babe Ruth, musta been something like you show. Anyway, I gnawed on that thing for a long time.

  • Reply
    b. Ruth
    December 12, 2016 at 11:38 am

    This recipe Seaside Candy Roll reminds me of vacation days to Florida in the forties and fifties.
    My Mom loved Pecan rolls/logs. It was a sure thing for Dad to stop at Stuckeys or the other souvenir shops on the way back home to find Mom that perfect Pecan Roll/Log.
    She would have loved this recipe!
    My husband said he would love me to make it, but wants to know if it is diabetic friendly? Hummm, I don’t think so husband! ha He will just have to eat a handful of pecans and sprinkle Splenda on them!
    Thanks Tipper,

  • Reply
    Ron Stephens
    December 12, 2016 at 8:50 am

    I can taste it already. I don’t think it is a sin to put together the can’t-get-enough-of ingredients. It is in eating too much afterwards. But to me this recipe would sure be a temptation. Remember the Lay’s potato chip slogan? “Betcha can’t eat just one.”
    On another subject, I am sharing your “Friendly Beasts” post with church friends. The fella who likes Christmas music all year had not heard of that song either.

  • Reply
    December 12, 2016 at 8:46 am

    I believe there is a bottle of corn syrup in the back of the cupboard somewhere, so this may be the day I get up on a stepstool and look for it 🙂

  • Reply
    Pam Danner
    December 12, 2016 at 8:18 am

    Oooooo, this looks so good! I sure do love pecans! Thank you so much for sharing the recipe!

  • Reply
    Ann Applegarth
    December 12, 2016 at 8:02 am

    Sounds scrumptious! What an interesting name, too.

  • Reply
    Sheryl Paul
    December 12, 2016 at 7:57 am

    Looks delightful, this is the only time of year I miss not being able to eat nuts

  • Reply
    Gayle Larson
    December 12, 2016 at 7:51 am

    I agree with Miss Cindy. Whats not to like.
    Think I will make some just to make sure.

  • Reply
    Miss Cindy
    December 12, 2016 at 6:22 am

    Tip, I can read the ingredients on this one and know it’s great. What’s not to like about sugar, butter, and pecans!

  • Leave a Reply