Caramel Nut Marshmallow Pops Recipes

CARAMEL POPCORN WITH MARSHMALLOW

Caramel Popcorn with Marshmallow image

Marshmallows make this caramel popcorn stay soft and grand! Leftover caramel can be refrigerated and used later if warmed in the microwave.

Provided by Ashley Bluth

Categories Desserts Candy Recipes Popcorn Candy Recipes

Time 20m

Yield 8

Number Of Ingredients 6

Ingredients

23 large marshmallows
2 cups brown sugar
¼ cup light corn syrup (such as Karo®)
1 cup butter
1 teaspoon vanilla extract
2 (3.5 ounce) packages microwave popcorn, popped

Steps:

Cook and stir the marshmallows, brown sugar, corn syrup, butter, and vanilla extract together in a pot over medium-low heat until the marshmallows are completely melted, 5 to 7 minutes.
Put the popcorn in a large bowl; pour the marshmallow mixture over the popcorn and gently stir with a big spoon to coat.

Nutrition Facts : Calories 561.6 calories, Carbohydrate 74.5 g, Cholesterol 61 mg, Fat 30 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 15.8 g, Sodium 415.8 mg, Sugar 50.2 g

CARAMEL NUT MARSHMALLOWS

Caramel Nut Marshmallows image

These are a different kind of treat for the holiday candy plate. I had this recipe long before microwaves, but now preparation is much easier.-Berdine See, Independence, Iowa

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 20 servings.

Number Of Ingredients 4

Ingredients

1-1/2 cups finely chopped pecans
36 caramels
2 tablespoons hot water
20 large marshmallows

Steps:

Line a baking sheet with waxed paper; set aside. Place nuts in a shallow dish. In a large microwave-safe bowl, combine caramels and water. Microwave, uncovered, on high for 30-90 seconds or until melted, stirring twice., Dip each marshmallow into melted caramel, then roll in pecans. Place on prepared baking sheet. Let marshmallows stand until set.

Nutrition Facts : Calories 154 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 48mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

MARSHMALLOW POPS

Marshmallow Pops image

Making these pops is a fun activity for a children's party because any age can participate. Customize them for holidays or special occasions by rolling them in coordinating colored sprinkles. -Marcia Porch, Winter Park, Florida

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 20 servings.

Number Of Ingredients 5

Ingredients

2 cups semisweet chocolate chips
4-1/2 teaspoons canola oil
40 large marshmallows
20 wooden pop sticks
Optional toppings: toasted coconut, assorted sprinkles and toasted chopped nuts

Steps:

In a microwave, melt chocolate chips with oil; stir until smooth. , Thread two marshmallows onto each pop stick. Dip marshmallows in melted chocolate, turning to coat; allow excess to drip off. Roll in toppings as desired. Place on waxed paper-lined baking sheets; refrigerate until set.

Nutrition Facts : Calories 136 calories, Fat 6g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.

NUTTY CARAMEL MARSHMALLOW POPS

Nutty Caramel Marshmallow Pops image

Make a batch of our Nutty Caramel Marshmallow Pops in 15 minutes. These Nutty Caramel Marshmallow Pops are delightfully sweet with just the right crunch.

Provided by My Food and Family

Categories Home

Time 15m

Yield Makes 30 servings.

Number Of Ingredients 5

Ingredients

25 KRAFT Caramels
1/2 cup canned sweetened condensed milk
1/4 cup butter
30 JET-PUFFED Marshmallows
1 cup PLANTERS Lightly Salted Dry Roasted Peanuts, finely chopped

Steps:

Microwave caramels, milk and butter in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
Insert lollipop stick into 1 marshmallow; dip in caramel sauce, then in nuts. Place on waxed-paper covered baking sheet.
Repeat with remaining marshmallows, sauce and nuts. Let stand 20 min. or until caramel coating is firm.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

CARAMEL COOKIE POPS

Caramel Cookie Pops image

You can substitute any type of nuts for the pecans and dip the pops in whatever else you'd like.

Provided by benson_lorraine

Categories Desserts Cookies

Time 45m

Yield 48

Number Of Ingredients 12

Ingredients

½ cup butter, softened
¼ cup confectioners' sugar
¼ cup packed brown sugar
¼ teaspoon salt
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
½ cup miniature semisweet chocolate chips
48 round wooden toothpicks
1 cup finely chopped pecans
1 (11 ounce) package caramel bits (such as Kraft®)
2 tablespoons water

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
Beat butter, confectioners' sugar, brown sugar, and salt together in a bowl until light and fluffy. Add egg and vanilla extract; beat until smooth. Gradually beat flour into butter mixture until dough is smooth; stir chocolate chips into dough.
Shape dough into 1-inch balls and place 2-inches apart on prepared baking sheets.
Bake until cookies are set, 10 to 12 minutes. Immediately press a round toothpick into the center of each cookie; remove to wire racks to cool completely.
Place pecans in a shallow bowl. Line a flat work surface with a sheet of waxed paper.
Stir caramels and water together in a saucepan over medium-low heat until caramels melt and mixture is smooth, 3 to 5 minutes.
Hold a cookie by the toothpick and dip it into the caramel mixture, turning to coat completely. Remove from caramel and let any excess caramel drip off into the saucepan. Immediately dip the bottom and sides of each caramel-coated cookie into pecans. Transfer to wax paper to cool until set. Repeat with remaining cookies.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 12.2 g, Cholesterol 9.4 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 43.8 mg, Sugar 7.1 g