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!
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Homemade Salted Nut Rolls {12 Days of Sugar – Day 10}
Description
A smooth, creamy nougat center, dipped in melted caramel and then rolled in crushed peanuts
Ingredients
- 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
Instructions
- 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.
Notes
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.
- Category: Candy/Treats
Recipe Source: America’s Test Kitchen Christmas Cookies Magazine 2012
Looking forward to making these num
I followed the recipe exact – what a mess and waste of time and money. The caramel never got hard, was runny and wouldn’t even stick the peanuts to the nugget.
I’m really recipe sorry this didn’t work for you Harry. I’ve never had a problem with them when I’ve made them. Not sure why the caramel wouldn’t get hard, that’s never been an issue for me.
I have made these numerous times….GREAT recipe and so easy! I am back here today to print out recipe again as am making this year for cookie exchange with friends. Everyone loves them. Sorry, Harry, think this was an operator error in your case! 🙂
Thanks Julie! So happy to hear everyone loves these and these work for you! Happy holidays!
Maybe he used to be evaporated milk instead of condensed milk