Blue Ribbon Group Homemade Salted Nut Rolls
Unforgettable Sweet Treat Provides Peanut Paradise
Homemade Salted Nut Rolls: if you love Pearson’s Salted Nut Roll candy bars, you are in for a treat. This recipe makes the best homemade salted nut rolls. Seriously. The BEST! Everyone who tastes them absolutely loves them.
They are the perfect combination of sweet, salty, chewy and crunchy. Plus, you can make them a variety of ways. We like the classic, log form, because they are so cute on a stick. However, with Salted Nut Roll Bars, you just have to shape the nougat into one portion.
But first, let’s talk about overall helpful tips and tricks. This is a fun recipe. You just may get your hands messy, but the caramel is so tasty to clean up.
Preparation Tips
- To get started, get yourself A LOT of salted peanuts. A LOT. They’re what makes this treat so fabulous.
- I usually make at least two cans of the caramel at a time so I have it on hand
- Make these homemade salted nut rolls in two stages if desired, by freezing the marshmallow “nougat” after you have formed the logs
- Avoid some messiness by using forks to work with the logs for the caramel and peanut layers
- Experiment with how you like the nutty exterior. With a rough chop, you’ll need to press the peanuts a bit to adhere them to the inner layers and you’ll get a big crunch. With a finer chop, you get more coverage but a more chewy, less chunky bite.
- Consider making recipe as is first, especially if you want the classic taste and look, and go from there.
- The recipe “as is” has, in our experience, the best nougat to caramel and peanuts ratio. It also tastes the most like the Pearson’s salted nut roll candy bar, which I love.
- Try variations on the recipe, like the “low sugar version” where you sweeten cream cheese with honey or a sugar substitute, then use a sugar-free caramel ice cream topping.
- You can opt to use min or full size marshmallows instead of marshmallow fluff. About 3 cups would work, plus 3 cups of powdered sugar, a stick of butter (8 tablespoons), a teaspoon of vanilla, and 1/4 teaspoon salt.
- Then there is, of course, the no-fuss version made as a layered pan of bars.
This Five Boys Baker recipe was my initial attempt at trying to replicate my favorite candy bar. The recipe’s filling, made with marshmallows, was delightful. That said, I ended up going with a simpler marshmallow fluff version with a different process and shape. Plus, the biggest difference is my go to caramel hack: boiling sweetened condensed milk in an unopened can, then simmering for two hours. SO EASY!
Yet another variation to try would be shaping the nougat into small round shapes (instead of logs) before dipping each in caramel and tossing in a bowl with peanuts. Salted nut balls, anyone? =)
Yet another, shorter variation is making this recipe into bars.
Whatever way you make these, you are going to love them! They are truly my obsession. Same with this nutty tart you can make into cookie cups or tiny tarts.
-Cyndi
Homemade Salted Nut Rolls
1 (14 ounce) can sweetened condensed milk
1 jar (7 ounces) marshmallow creme
1/2 teaspoon vanilla extract
3 cups (375g) confectioners’ sugar
4 cups salted peanut, rough chopped
For caramel: Remove label from sweetened condensed milk. Place in deep pot with water to the top. Cover. Bring to a boil, then lower heat sightly. Simmer 2 hours, a strong simmer; add water as needed. Carefully remove can from water. Allow it to cool to room temperature, unopened. Place in ice bath to speed process.
For nougat: Meanwhile, in a large bowl, combine the marshmallow creme, vanilla, and confectioners’ sugar. With clean or gloved hands, finish mixing/combining, then pack and shape into 4 long, 1 inch wide logs. Freeze for an hour, then cut and shape as desired.
Assembly: Line a rimmed baking sheet with wax paper. Place generous portion of peanuts into bowl or rimmed container. One at a time, dip nougat log into caramel. With forks, roll the caramel-topped log in peanuts until fully coated, pressing them to adhere everything together. Transfer the nut-covered roll onto parchment paper. Repeat with the remaining portions. Store in the refrigerator. Makes 25 to 50, depending on size/shape.
Alternate assembly: Make bars with a shortbread crust base. You then alternate layers of caramel, nuts, nougat, ending with nuts. Here’s the detailed variation:
Homemade Salted Nut Roll Bars
Recipe same as above until shaping the filling (marshmallow creme mixture). With clean or gloved hands, finish combining, then shape into 9-inch square. Press onto nut layer. Spread with remaining caramel. As the final step, spread peanuts (un-chopped) in thick layer on top, pressing slightly to adhere them to filling/caramel layers. Chill 20 minutes or more in refrigerator. Lift out and move to cutting board when ready to serve. Cut into 12 squares (or smaller portions if preferred.
