A smooth, creamy nougat center, dipped in melted caramel and then rolled in crushed peanuts
- 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.
- Category: Candy/Treats