Homemade Salted Nut Rolls Recipes

JUST LIKE " PEARSONS" SALTED NUT ROLLS - COPYCAT

Steps:

• Knead together the marshmallow creme and powdered sugar. Shape into small fingers or bite size balls. Place on waxed paper lined cookie sheets and freeze. Melt caramels with water over a double boiler (or microwave). Dip creme fingers into caramel mixture,then roll in chopped peanuts. Freeze until set. Store in refrigerator.
• For something a little different, try dipping them into melted chocolate, Really Yummy!
• Serving sizes are just a guess depending on how big or small you decide to make them. Also, I am not really sure on how much time these take. They are a little time consuming, but not hard.

SALTED NUT SQUARES

Steps:

• Place half of the peanuts in an ungreased 11x7-in. dish; set aside. In a large saucepan, melt butter and peanut butter chips over low heat. Add milk and marshmallows; cook and stir until melted. , Pour over peanuts. Sprinkle with remaining peanuts. Cover and refrigerate until chilled. Cut into 54 pieces (about 1-in. square).

HOMEMADE SALTED NUT ROLLS

Steps:

• In a large bowl, beat marshmallow creme and 1 cup of powdered sugar until blended. Knead in enough of the remaining powdered sugar, until the dough comes together and is easy to handle.
• Divide mixture into 4 equal portions. Roll each portion into a 1/2 inch thick log. Then cut the log crosswise into 1 1/2 inch pieces. Place each piece on a parchment lined baking sheet. Repeat this step with remaining. portions. Then freeze logs for about 15 minutes or until firm.
• While the logs are freezing, heat caramels and water over low heat until melted, stirring often.
• Working with about 1/4 of the pieces at a time, dip the logs into the caramel and then roll into the chopped peanuts. Repeat with the remaining logs from the freezer.
• Return salted nut rolls to the fridge or freezer until set. Then store between layers of waxed paper in an airtight container at room temperature.

SALTED NUT ROLL SQUARES

Steps:

• Pour 1/2 of the peanuts into the bottom of a 9x13-inch baking dish.
• Melt peanut butter chips and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir in sweetened condensed milk and microwave until heated through, about 30 seconds more.
• Stir marshmallows into butter mixture until completely incorporated and melted. Pour marshmallow mixture over peanuts into the baking dish. Sprinkle remaining peanuts over the top, cover the peanuts with a sheet of waxed paper, and press down to fill the pan and create an even layer. Remove wax paper and cool completely before cutting into squares.

SALTED NUT ROLL

Steps:

• Melt half the butter.
• Add marshmallows, stirring until melted.
• Add vanilla.
• Mix with powdered sugar to make a smooth, workable dough.
• Add 1/2 cup peanuts.
• Shape into 2 rolls.
• Place 1/2 of remaining peanuts on a sheet of plastic wrap, a little longer than a roll.
• Melt 1/2 the caramels with 1 T. of water and 1 T. of butter.
• Pour over the peanuts.
• Place one roll on the caramel and bring up the sides of the plastic wrap to cover the roll with the caramel and peanuts.
• Press the nuts firmly into the caramel.
• Repeat the process to cover the other roll.
• Refrigerate, and slice when ready to serve.

SALTED NUT ROLL

Steps:

• Mix center well kneading till smooth, it will seem very dry.
• Shape into 8 rolls, roll them in wax paper.
• Freeze for 2 hours.
• Melt caramels with water and beat well.
• Roll logs in caramel and then into chopped nuts.
• Keep in an airtight plastic container lined with wax paper and keep refrigerated.
• Keeps 2-4 weeks.
• Prep time is to make them only -- not freezer time.