Growing up I always remember my dad eating salted nut rolls! We would always bring them on our family cabin trips and still do, but now homemade ones. As I got older I found homemade ones at the Minnesota State Fair, which were so soft and chewy. One year we didn’t make it to the state fair, so I decided to make them on my own and my family fell in love with the recipe. Now we make them homemade instead of buying them in the store. Trust me you can tell the difference!!
These Nut Rolls offer a salty and sweet snack all in one! A soft chewy middle with marshmallow cream with a caramel outside that ends with a crunchy outer layer of salted nuts of your choice. My go to is always peanuts the original, but you can use cashews or any nut you’d prefer. I personally do not dip mine in chocolate, but they did at the state fair and I know many others who enjoy them that way.
Ingredients Needed:
- Kraft Caramels (I prefer the bits since then you do not have to spend time unwrapping each caramel. They’re ready to melt!)
- Marshmallow Cream
- Powdered Sugar
- Pure Vanilla
- Salted Peanuts
Equipment Needed:
There is not any special equipment that is needed for this recipe. You can find most of the equipment in your home already or can use something similar.
- Large mixing bowl
- Microwavable bowl
- Wax Paper
- Cookie Sheet
- Tongs, Two Forks
- Chopper (optional for peanuts)
Instructions:
- Add half of the powdered sugar and the whole container of marshmallow cream into a large mixing bowl. Using a spoon mix the ingredients together. I use my hands to mix it after a while because it tends to stick to the spatula. After it is mixed together, add the pure vanilla and the rest of the powdered sugar. Mix thoroughly, this will take some time to fully mix together and mend it into a smooth mixture.
- After the nugget is fully mixed together separate it into 2 halves and roll it out into a long strip about 1 inch thick. Taking a sharp knife, then cut the nuggets into 2-3 inch long pieces. I prefer smaller 2-inch pieces.
- Place the nuggets onto a baking sheet covered in wax paper. Put them in the freezer for 15 – 30 mins.
- While the nuggets are freezing, prepare your caramel and peanuts. Place the peanuts in a dish that is large enough to roll the nugget in. Chop the peanuts with a chopper to your preferred size. I enjoy having some larger pieces on my nut roll. Once ready set aside.
- In a microwave-safe bowl melt the caramel bits with 1 tbsp of water for 3 mins or until melted. Stir each minute so it does not burn and melts evenly.
- Remove the nuggets from the freezer. If you are doing a big batch only take a few nuggets out at a time and leave the rest in the freezer until ready to dip in the caramel and roll in the peanuts. The colder the nugget the easier they are to work with when putting them into the hot caramel.
- Using tongs or forks dip the nugget into the caramel and then place it in the peanuts to roll. Make sure to cover in nuts completely. Using your hands form them again pushing the nuts into the caramel. Place the nut roll onto the wax-papered baking sheet to let harden.
- Once all the nut rolls are finished store them on the counter in an airtight container for 5 days, in the fridge for 2 weeks, or freezer for 3 months. If storing in the freezer wrap each nut roll in wax paper and then place them in a freezer ziplock bag to store. DELICIOUS!
The BEST Nut Rolls
Ingredients:
- 8 oz (1 jar) marshmallow cream
- 2 1/4 c powdered sugar
- 1 tsp pure vanilla
- 10 oz kraft caramel bits
- 16 oz salted peanuts chopped or halves
- 1 tbsp water
Instructions:
- 1. Add half the powdered sugar and the marshmallow cream into a large mixing bowl. Using a spoon or your hands knead the ingredients together. Then add the remaining powdered sugar and pure vanilla and knead the nugget entirely again.
- 2. Roll out the nugget into a long 1-inch thick rope. Using a sharp knife cut the nugget into small 2-3 inch pieces based on your preference.
- 3. Place the nuggets onto a baking sheet covered in wax paper and freeze for a minimum of 15 mins.
- 4. Place peanuts in a dish leaving them halved or chop to your size preference. Set aside.
- 4.Melt the caramels and water in a microwave safe bowl, mixing at each minute interval until completely melted.
- 5. Remove the nuggets from the freezer and using tongs or forks dip the nugget into the caramel and then place it into the peanuts and cover completely. Place the finished Nut Roll onto the wax paper again. Repeat until all rolls are covered in caramel and peanuts.
- 6. Once the Nut Rolls have cooled, ENJOY! Storing in an airtight container on the counter for up to 5 days, in the fridge for 2 weeks or in the freezer for up to 3 months!