Caramel Nut Logs Recipes

CARAMEL NUT LOGS

Steps:

• Line a 15x10x1-in. baking pan with foil; spray foil with cooking spray. Sprinkle with 2 cups peanuts; set aside., In a small heavy saucepan, combine 3/4 cup sugar, 2/3 cup corn syrup and 1/4 cup water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low. Cook, without stirring, until a candy thermometer reads 250° (hard-ball stage)., Meanwhile, beat egg whites in a heat-proof large bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream, beating constantly at high speed for 5 minutes or until thickened. Cover and set aside., In a large heavy saucepan, combine the remaining sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook, without stirring, until a candy thermometer reads 290° (soft-crack stage)., Gradually pour hot syrup into egg white mixture; stir with a wooden spoon. Stir in the butter, vanilla and salt., Pour mixture over peanuts in pan; press down evenly with buttered fingers., For coating, in a large saucepan, combine the sugar, 1/2 cup cream and corn syrup. Bring to a boil over medium heat, stirring constantly; add remaining cream. Reduce heat to medium-low; cook and stir until a candy thermometer reads 242° (soft-ball stage)., Remove from the heat; stir in vanilla and salt. Pour over nougat layer in pan. Sprinkle with remaining peanuts, pressing slightly into nougat. Cool for at least 2 hours or until set. Cut into 1-1/2 in. x 1-in. pieces. Roll edges in additional peanuts and shape into logs. Wrap in waxed paper. Store at room temperature.

CARAMEL NUT CANDY

Steps:

• Place caramels, butter and cream in a 2-qt. microwave-safe dish. Microwave, uncovered, on medium for 1 minute; stir. Microwave 1-2 minutes more, stirring every minute, until smooth. Stir in sugar until smooth. Add peanuts. Gently fold in marshmallows. , Sprinkle coconut in a 10-in. x 5-in. strip onto two sheets of waxed paper; spoon caramel mixture down the center of coconut. Using the waxed paper, coat caramel with coconut and roll into two 10-in. logs. Discard waxed paper. Wrap logs in plastic wrap and chill for 4 hours. Remove plastic wrap. Cut logs into 1/2-in. slices. Store in airtight container in the refrigerator.

CARAMEL LOG

Steps:

• Melt candy, butter and cream in microwave at medium, stirring frequently.
• Add marshmallows and nuts.
• Roll in coconut flakes.
• Shape into two logs and freeze.
• Cut into slices.

CARAMEL NUT LOG

Steps:

• Microwave 1/2 cup butter and marshmallow creme in large microwave-safe bowl on HIGH, stirring once, until melted (1 1/2 to 2 1/2 minutes).
• Stir until well mixed.
• Stir in 4 1/2 cups powdered sugar; mix well.
• Place onto surface lightly sprinkled with powdered sugar; knead in up to 1/2 cup additional powdered sugar with hands until mixture is firm and no longer shiny.
• Divide mixture into 6 equal parts.
• Shape each into 5x1-inch log; wrap in plastic food wrap.
• Freeze until firm (at least 2 hours or overnight).
• Line another baking sheet with waxed paper.
• Set aside.
• Place chopped nuts on another sheet of waxed paper.
• Set aside.
• Place caramels, 2 tablespoons butter and half& half in 2-quart saucepan.
• Cook over medium heat, stirring often, until caramels are melted and smooth.
• Reduce heat to low to keep caramel mixture warm.
• Remove logs from freezer; unwrap.
• Dip 1 log into warm caramel mixture with tongs or two-pronged meat fork.
• Turn to coat; allow excess caramel mixture to drip back into pan.
• Place caramel-coated log on nut-covered waxed paper.
• Lifting waxed paper, roll log to coat with nuts.
• (Use hands to press nuts into log, if necessary.) Set log onto waxed paper-lined baking sheet to cool.
• Repeat with remaining logs.
• Refrigerate 1 hour; wrap each log in plastic food wrap.
• Store refrigerated.
• To serve, cut each log into 12 slices; place each into foil candy cup.