On the 9th Day of Sugar my true love gave to me . . . Homemade Salted Nut Rolls
I have always loved salted nut rolls. As a kid, I would eat all the peanuts off first so all I was left with was the carmel and the white nougat center, that was my very favorite part. I would savor every bite of that creamy center. Mmmm, so yummy.
Salted nut rolls have been on my bucket list of things to make since buying a cookie magazine a couple years ago. I’ve had it bookmarked that long. (Remember, I’m the cookbook addict, so it sometimes takes me a couple years to get around to actually making the recipes from the gazillion books/magazines I have.)
These homemade salted nut rolls were a hit! I loved them, but wasn’t sure if I was just a little biased because I’ve always been a fan of salted nut rolls. I needed some other options so I took them to my family party the other night and watched them disappear off the plate. I heard comments like, “Who made these?” or “Oh my heck these are good!” Turns out my family loved them too which is a really good things because I didn’t want to get stuck eating them all. by. myself.
Have a great day!
- 12 Tbsp. butter
- 4 cups marshmallows
- 2 tsp. vanilla
- 1/2 tsp. salt
- 4 cups powdered sugar
- 2 cups salted dry-roasted peanuts
- 1 pound caramels (about 55 caramels, I used Kraft)
- 1 (14-ounce) can sweetened condensed milk
Line a baking sheet with parchment paper. Heat 8 tablespoons of the butter, marshmallows, vanilla and salt in a large saucepan over medium heat, whisking until smooth, about 5 minutes. Stir in powdered sugar and remove from heat.
When cool enough to handle, transfer mixture to a clean counter and knead until shiny. (Lightly butter yours hands). Using a bench scraper or sharp knife, divide mixture into 8 pieces and roll each into a 4-inch long rope. Transfer ropes to prepared sheet and refrigerate until firm, about 15-20 minutes.
Meanwhile, pulse peanuts in a food processor until finely chopped. Transfer peanut to a shallow dish, like a pie plate.
Heat caramels, condensed milk, and remaining 4 tablespoons butter in a large saucepan over medium heat, whisking until smooth, about 5 minutes. Let caramel set until cool enough to handle, dip chilled ropes, one at a time into caramel mixture and roll in peanuts, pressing to adhere. Return coated ropes to sheet and refrigerate until firm, about 1 hour. Cut ropes into pieces before serving.
These require a little bit of patience when making them, they get a little messy, but they are kind of fun to make. You want the caramel warm, but just make sure it is cool enough to touch. Once you dip the ropes into the caramel and then roll them in the peanuts, you have have to do a little "shaping" of each roll before you put them in the fridge.
Recipe Source: America’s Test Kitchen Christmas Cookies Magazine 2012