April 11, 2012

Nut Rolls

While browsing through food blogs, I found I am Baker's recipe for Nut Rolls and immediately thought of my grandfather. He loves nut rolls, so I decided to make a batch for his Easter package. They are sweet, salty and satisfyingly sticky ... I'm just hoping he doesn't break his dentures on them! Here's the recipe with my minor adaptations.

Nut Rolls
1 7 oz. jar marshmallow creme
1/2 tsp. almond extract
3 cups powder sugar
1 14 oz. bag caramels
3 cups salted nuts

Put marshmallow creme, extract, and powder sugar in a bowl and combine with your hands. This can take a few minutes, and the dough will be very stiff. Divide into a minimum of 10 pieces depending on how big you want your nut roll to be, and then roll into the cylinder shape. Wrap each cylinder in wax paper, and place in freezer for at least 2 hours.

Melt caramels in microwave for about 3minutes, removing to stir at 30 second intervals. Make sure they are completely melted.

Place salted peanuts (or whatever variety you would prefer) on baking sheet. Remove rolls from freezer, then dip into caramel and coat completely. Try not to use your fingers as the caramel is hot and sticky. You can use two forks to dip and remove. Place caramel covered roll onto salted nuts, and cover completely.

Transfer nut covered roll onto wax paper, then store in the refrigerator. They should retain their quality for at least a month, but they won't last that long.

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