Name: Homemade Salted Nutty Nougat Rolls
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT4H40M0.000S
Yield: about 24 rolls
Ingredients: 7 ounces (200 grams) store-bought marshmallow creme; 1/2 cup (113 grams) unsalted butter, at room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon kosher salt; 3 cups (375 grams) powdered sugar; 3 tablespoons (42 grams) unsalted butter, at room temperature; 18 ounces store-bought caramels, unwrapped; 6 tablespoons (115 grams) heavy cream; 4 cups salted roasted whole peanuts; 4 cups salted roasted chopped peanuts

Directions

Line a baking sheet with parchment paper. Set aside.
To make the nougat: In a medium, heat-resistant bowl, add the marshmallow creme and set aside. Heat the butter in a small saucepan over low heat until it’s melted and toasty and the milk solids are browned but not burned and settled at the bottom of the pan, 8 to 10 minutes. Pour the browned butter over the marshmallow. Add the vanilla and salt and use a fork or small whisk to incorporate (be careful as the butter is hot). Once fully incorporated, add the powdered sugar and use a rubber spatula to combine. Once it starts coming together into a homogenous mixture, use your hands to knead into a smooth round disk.
Cut off a piece of the nougat and roll it into a 1/2-inch-thick log. Cut the log into 3-inch lengths. Continue with the remaining nougat; you should end up with about twenty-four 3-inch logs. Place the logs on the prepared baking sheet, cover with plastic wrap and freeze for at least 2 hours and up to overnight.
To make the caramel: In a small saucepan over low heat, add the butter and cook until it’s melted and toasty and the milk solids are browned but not burned and settled at the bottom of the pan, about 5 minutes. Add the caramels and heavy cream. Cook, stirring frequently with a rubber spatula to ensure the butter and caramel don’t burn, until the caramels are melted. Turn off the heat and let cool in the pan until warm to the touch, 30 to 45 minutes. (If the caramel is becoming too thick or hardened, simply warm it on a very low heat and stir until pliable.)
Line a baking sheet with parchment paper. Set aside.
To assemble the nut rolls: Add the whole and chopped peanuts to a large, shallow bowl. Using 2 forks, roll each log of nougat in the caramel to fully coat. Transfer the caramel-coated nougat into the bowl with the peanuts and use your hands to gently press the peanuts into the layer of caramel to stick. Place onto the prepared baking sheet. Repeat with all of the nougat, caramel and peanuts, placing them all on the baking sheet. Chill in the refrigerator for at least 2 hours and up to overnight. Store leftovers in an airtight container in the fridge for up to 7 days.

Homemade Salted Nutty Nougat Rolls

Ingredients

Nougat:

Caramel:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages