Caramel Nut Rolls Candy Recipes

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CARAMEL NUT CANDY



Caramel Nut Candy image

You can stir up a batch of these coconut-coated peanut caramel logs in no time, since they're made in the microwave! Both of my sons-in-law rate these as their favorite homemade candies.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4 dozen.

Number Of Ingredients 7

28 caramels
1/4 cup butter
2 tablespoons half-and-half cream
1-1/2 cups confectioners' sugar
1 cup salted peanuts
2 cups miniature marshmallows
1 to 2 cups sweetened shredded coconut

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.

Nutrition Facts : Calories 160 calories, Fat 7g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 87mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

CARAMEL NUT ROLLS (CANDY)



Caramel Nut Rolls (Candy) image

This is hands down one of the best homemade Christmas candies I've ever had. My mother got the recipe from a coworker who brought these to an office party. It's really easy to put together, especially since you use the microwave. I'm normally not a fan of microwave cooking but this is an exception. You could substitute the type of nuts. Mom made it with pecans but said it was good with peanuts too. Prep time doesn't include chilling time.

Provided by HappyMommy1422

Categories     Candy

Time 10m

Yield 2 pounds

Number Of Ingredients 7

1/2 lb caramel (about 28 pieces)
1/4 cup butter
2 tablespoons half-and-half or 2 tablespoons milk
1 1/2 cups confectioners' sugar
1 cup salted peanuts or 1 cup other type nuts
2 cups miniature marshmallows
1 cup flaked coconut

Steps:

  • Put the caramels, butter and and half and half in a 2 quart casserole dish or mixing bowl.
  • Microwave on medium 3-5 minutes, stirring after 2 minutes, then every minute after.
  • Stir in the sugar until smooth, then add nuts.
  • Stir in the marshmallows, using only a few strokes.
  • Sprinkle 2 large sheets of waxed paaper with coconut.
  • Split mixture in half and spoon onto coconut.
  • Shape into logs, coating well with coconut.
  • Chill til hard, then slice.

Nutrition Facts : Calories 2004.4, Fat 102.3, SaturatedFat 36.9, Cholesterol 74.5, Sodium 1505.2, Carbohydrate 260.4, Fiber 10.7, Sugar 212, Protein 34.9

QUICK CARAMEL NUT ROLLS



Quick Caramel Nut Rolls image

Hard to believe these are made from frozen biscuits! The great thing about this recipe, besides being quick and tasty, is that you can make as many as you need. For the two of us I use custard cups, but if I was making for a larger group, I'd use my giant muffin tin.

Provided by Galley Wench

Categories     Breads

Time 30m

Yield 4 Rolls

Number Of Ingredients 7

nonstick cooking spray
5 tablespoons butter, divided
1/2 cup brown sugar, divided
1 teaspoon ground cinnamon
4 tablespoons chopped nuts (walnuts or pecans)
4 tablespoons heavy cream
6 frozen buttermilk biscuits, slightly thawed and cut in half

Steps:

  • Preheat oven to 375°F.
  • Spray bottom and sides of 4 (6-oz) custard cups (or giant muffin tin) with non-stick spray.
  • Melt1 tablespoon of butter into each custard cup.
  • In small bowl, stir together 1/4 cup brown sugar and cinnamon.
  • Divide remaining brown sugar among the four custard cups and sprinkle with nuts.
  • Melt one tablespoon of butter and dip each half in the butter, rolling in the brown sugar cinnamon mixture.
  • Place three frozen biscuit halves, cut side down, in each cup.
  • Sprinkle any remaining brown sugar on biscuits.
  • Drizzle one tablespoon heavy cream over top of each cup.
  • Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy.
  • Immediately run sharp knife around edge of cup; turn each upside down onto serving plate.
  • Slowly lift custard cup from biscuit, releasing biscuit onto plate.
  • Cool 5 minutes before serving.

Nutrition Facts : Calories 624.9, Fat 37.2, SaturatedFat 16.7, Cholesterol 58.7, Sodium 1081.5, Carbohydrate 67.3, Fiber 1.1, Sugar 26.9, Protein 8.1

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