Butterscotch Yule Log

• 6-ounce package butterscotch morsels
• 1/3 cup milk
• 1/2 teaspoon vanilla
• 1/3 cup chopped pecans
• pecan halves

Melt butterscotch over hot water. Remove from heat and add milk and vanilla. After mixture is thoroughly stirred, add chopped pecans. Mix well.

Set on waxed paper. Form into a 12-inch roll. Mark surface lengthwise with tines of a fork. Brush with egg white.

Press pecan halves into the roll to completely cover the surface.

Wrap in waxed paper. Chill. Cut into 1/2-inch slices. Makes about 2 dozen.

Shades of Pearson's Nut Rolls! In this day of food safety, I was unsure about using uncooked egg white to stick the nuts to the nougat. When I went looking online, all the recipes I saw dipped the filling bar in melted caramel before rolling it in chopped nuts (but none of them had a butterscotch filling). The trick is to roll quickly, while the caramel is still warm and soft.