Nutty Caramel Marshmallow Pops Recipes

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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

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

CEREAL MARSHMALLOW POPS



Cereal Marshmallow Pops image

Marshmallows are dipped in melted chocolate and rolled in your favorite cereal for these yummy pops that will be a hit at the next slumber party.

Provided by Jessica Walker

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 4

12 paper lollipop sticks or round wooden sticks with one pointed end
12 large marshmallows
1/4 cup crushed Trix™ cereal, Cookie Crisp® cereal or Dulce de Leche Cheerios™ cereal (or a combination)
3 bars (1.55 oz each) milk chocolate candy, unwrapped, separated into pieces

Steps:

  • Insert 1 lollipop stick into each marshmallow. Place crushed cereal in small bowl.
  • In small microwavable bowl, microwave chocolate uncovered on High 1 minute, stirring twice, until softened and chocolate can be stirred smooth.
  • Dip each marshmallow halfway into melted chocolate, then roll in cereal. Place on plate; let stand at room temperature until chocolate hardens, about 1 hour.

Nutrition Facts : ServingSize 1 Serving

NUTTY CHOCOLATE CARAMELS



Nutty Chocolate Caramels image

"My mother-in-law and her mother used this recipe and passed it on to me over 30 years ago," says Anita Gay of Janesville, Wisconsin. "The caramels make a great gift during the holidays."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen (about 1-3/4 pounds).

Number Of Ingredients 9

2 teaspoons plus 1/4 cup butter, divided
3/4 cup light corn syrup
1/4 cup cold water
1-1/2 cups sugar
3 ounces semisweet chocolate, chopped
1/2 teaspoon salt
1 cup half-and-half cream
2 teaspoons vanilla extract
1 cup chopped walnuts

Steps:

  • Line an 8-in. square pan with foil. Grease with 1 teaspoon butter; set aside. Butter the sides of a heavy saucepan with 1 teaspoon butter; add the corn syrup, water, sugar, chocolate, salt and remaining butter. Cook and stir over medium heat until smooth and blended, about 6 minutes. , Gradually stir in cream. Cook and stir until a candy thermometer reads 245° (firm-ball stage), about 25 minutes. Remove from the heat; stir in vanilla and walnuts. Pour into prepared pan. , Cool; cut into squares. Store in a covered container in the refrigerator. Remove from the refrigerator 1 hour before serving.

Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 45mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

CARAMEL-NUT MARSHMALLOW POPS



Caramel-Nut Marshmallow Pops image

Make and share this Caramel-Nut Marshmallow Pops recipe from Food.com.

Provided by gailanng

Categories     Candy

Time 30m

Yield 30 pops

Number Of Ingredients 5

25 caramels
1/2 cup canned sweetened condensed milk
1/4 cup butter
30 marshmallows (regular size)
1 cup dry roasted salted peanut, finely chopped

Steps:

  • Microwave the caramels, milk and butter in microwaveable bowl on HIGH 2 minutes or until caramels are completely melted and sauce is well blended, stirring after each minute. I have found that allowing this to cool slightly allows for a better adhesion.
  • Insert a 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 minute or until caramel coating is firm.

Nutrition Facts : Calories 128.7, Fat 6.4, SaturatedFat 2, Cholesterol 6.4, Sodium 107.8, Carbohydrate 16.6, Fiber 0.6, Sugar 12.6, Protein 2.7

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

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.

NUTTY CARAMEL APPLE POPS



Nutty Caramel Apple Pops image

This delicious, diminutive delectable has all the satisfaction of the ubiquitous caramel apple in one bite without the messy chin! These fun and festive mini caramel apples are perfect for your Halloween party!

Provided by The Gruntled Gourmand

Categories     Caramel Apples

Time 25m

Yield 16

Number Of Ingredients 5

2 large Granny Smith apples, peeled
4-inch lollipop sticks
1 (11 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk
3 tablespoons chopped nuts

Steps:

  • Line a baking sheet with waxed paper.
  • Scoop 6 to 8 balls out of each apple using a melon baller. Dry each apple ball with a paper towel and arrange on the prepared baking sheet. Poke each ball with a lollipop stick and refrigerate while making the caramel.
  • Place caramels in a saucepan over medium-low heat; stir in milk until sauce is smooth, 3 to 4 minutes. Remove saucepan from heat and cool caramel slightly, about 5 minutes.
  • Dip apple pop in the cooled caramel, allowing excess caramel to drip back into saucepan.
  • Pour nuts into a shallow bowl and roll caramel apple pops in the nuts until coated; arrange, stick-side up, on the waxed paper.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 18.6 g, Cholesterol 1.5 mg, Fat 2.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 48.8 mg, Sugar 15.6 g

NUTTY CARAMEL POPCORN



Nutty Caramel Popcorn image

A great twist on boring old popcorn. Mix and match whatever nuts you prefer. I've used this an extra gift for Christmas and for parties.

Provided by Carmen B.

Categories     Lunch/Snacks

Time 1h40m

Yield 16 cups

Number Of Ingredients 11

12 cups freshly popped corn
1 cup unsalted dry-roasted cashews
1 cup roasted salted macadamia nut
1 cup whole almonds or 1 cup pecan halves
1 cup firmly packed dark brown sugar
1/2 cup light corn syrup
1/2 cup unsalted butter
1 tablespoon finely grated orange zest
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Steps:

  • Preheat oven to 250 degrees F. Butter a large roasting pan.
  • Combine popped corn and nuts in the prepared pan, mixing well. Place in the oven while preparing the glaze.
  • In a large heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter, orange zest and salt. Bring to a boil, stirring constantly until the sugar dissolves. Boil for 4 minutes without stirring.
  • Remove from the heat and mix in the vanilla and baking soda. BE VERY CAREFUL WITH THE SODA AS IT MAY MAKE THE SYRUP FOAM UP AND SPATTER A BIT!Gradually pour the glaze over the popped corn mixture, stirring to coat well.
  • Bake until dry; stirring occasionally, approximately 1 hour.
  • Remove from the oven. Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan.
  • Break into clumps. Store in an airtight container at room temperature for up to 1 week.

Nutrition Facts : Calories 339.4, Fat 23.4, SaturatedFat 6.2, Cholesterol 15.2, Sodium 149.2, Carbohydrate 32.1, Fiber 2.7, Sugar 17.4, Protein 4.5

NUTTY CARAMEL APPLE POPS



Nutty Caramel Apple Pops image

This delicious, diminutive delectable has all the satisfaction of the ubiquitous caramel apple in one bite without the messy chin! These fun and festive mini caramel apples are perfect for your Halloween party!

Provided by The Gruntled Gourmand

Categories     Caramel Apples

Time 25m

Yield 16

Number Of Ingredients 5

2 large Granny Smith apples, peeled
4-inch lollipop sticks
1 (11 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk
3 tablespoons chopped nuts

Steps:

  • Line a baking sheet with waxed paper.
  • Scoop 6 to 8 balls out of each apple using a melon baller. Dry each apple ball with a paper towel and arrange on the prepared baking sheet. Poke each ball with a lollipop stick and refrigerate while making the caramel.
  • Place caramels in a saucepan over medium-low heat; stir in milk until sauce is smooth, 3 to 4 minutes. Remove saucepan from heat and cool caramel slightly, about 5 minutes.
  • Dip apple pop in the cooled caramel, allowing excess caramel to drip back into saucepan.
  • Pour nuts into a shallow bowl and roll caramel apple pops in the nuts until coated; arrange, stick-side up, on the waxed paper.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 18.6 g, Cholesterol 1.5 mg, Fat 2.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 48.8 mg, Sugar 15.6 g

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