Caramel Nut Rolls Candy Recipes

CARAMEL NUT ROLLS (CANDY)

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.

GRANDMOTHER STOUGAARD'S CARAMEL PECAN SWEET ROLLS

Steps:

• Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
• Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
• In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
• Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
• On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.

WALNUT CARAMELS

Steps:

• Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter., In a large heavy saucepan, combine cubed butter, sugar, 1 cup cream and corn syrup. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Stir in remaining cream very slowly so that mixture does not stop boiling., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 245° (firm-ball stage)., Remove from heat; stir in walnuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.

CARAMEL PECAN ROLLS

Steps:

• In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough., Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside. , Punch dough down; divide in half. Roll each into a 12x15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.

EASY CARAMEL ROLLS

Steps:

• In 1-quart saucepan, heat brown sugar and butter to boiling, stirring constantly. Remove from heat. Stir in corn syrup and whipping cream. Heat to boiling. Remove from heat; cool 5 minutes.
• Spray bottom and sides of 13x9-inch pan with cooking spray. Pour caramel mixture evenly over bottom of pan. Sprinkle with pecans.
• Place frozen rolls in 4 rows by 3 rows evenly on caramel-pecan mixture. Cover with plastic wrap generously sprayed with cooking spray. (Save frosting packet for another use.)
• Refrigerate rolls 5 hours or overnight to let dough rise.
• About 2 3/4 hours before serving rolls, remove rolls from refrigerator and place pan on cooling rack. Let rolls continue to rise at room temperature about 2 hours or until almost double in size (actual rising time depends on temperature of kitchen).
• Heat oven to 375°F. Carefully remove plastic wrap from rolls. Cover pan with foil. Bake 20 minutes; remove foil. Bake 15 to 20 minutes longer or until rolls are deep golden brown. Immediately place heatproof serving plate or tray upside down on pan; carefully turn plate and pan over. Leave pan over rolls 1 minute; remove pan. Serve warm.

CARAMEL-NUT BARS

Steps:

• Preheat oven to 350 degrees. Butter a 15-by-10-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside. Spread nuts on another rimmed baking sheet. Toast until nuts are fragrant and lightly golden around the edges, about 10 minutes. Transfer nuts to a clean surface; spread evenly, and let cool completely. Coarsely chop, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat 2 sticks of butter with the brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. With mixer on low speed, add flour and a pinch of salt; mix until just combined.
• Transfer dough to prepared baking sheet, and cover with parchment paper. Using a wine bottle or small rolling pin, roll along the length of pan to smooth dough. (Alternatively, press the dough into the pan with the back of a large spoon.) Bake until lightly golden, 10 to 12 minutes. Transfer to a wire rack to cool completely.
• Combine granulated sugar, cream of tartar, remaining 2 1/2 teaspoons salt, and 1 cupwater in a wide, heavy-bottom saucepan. Cook over high heat, without stirring, until some sugar begins to melt and turn golden, 5 to 7 minutes. Reduce heat to medium; continue to cook, stirring occasionally with a wooden spoon, until sugar is completely melted, mixture is deep golden, and a candy thermometer registers 300 degrees (hard-crack stage). Stirring constantly, carefully pour cream slowly down the side of the pan (it will spatter) until fully combined. Remove from heat; add remaining 1/4 stick butter and stirto combine.Transfer caramel to a heatproof bowl to cool for 10 minutes.
• Stir in nuts; spread caramel mixture over cooled crust. Bake until caramel is set, about 10 minutes. Transfer to a wire rack to cool. Cut into 3-by-2-inch bars. Bars can be kept in an airtight container at room temperature for up to 1 week.

CARAMEL-PECAN CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.

COCONUT CARAMELS

Steps:

• Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
• Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
• In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
• Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
• Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
• Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.