Photo: Salty Dogs Recipe
Ingredients
- 1 (12-ounce) package butterscotch chips
- 1 cup marshmallow cream
- 1/2 cup powdered milk
- 1 teaspoon pure vanilla extract
- 1/2 bag caramel candies, melted
- 2 cups salted cocktail peanuts, coarsely chopped
Directions
In a medium saucepan, melt butterscotch chips until soft and pliable. To the butterscotch, add marshmallow cream and powered milk, stir using spoon until well combined. Add vanilla and remove from heat, the mixture will be very thick. Transfer mixture into a bowl and knead with hands. Once well combined, take walnut sized pieces and form into finger shapes and place on waxed paper. Dip into melted caramel and roll immediately in chopped nuts, placing back on waxed paper to harden.
Note: For variety you can dip them in melted chocolate.
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By Ksue61
on January 01, 2013
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WONDERFUL
If you can stand a little messiness, then this recipe is for you. I have gotten so many compliments on the varities I make with this recipe that I have stopped counting. Keeping the caramel at the right temperature is the key to this. If it is too hot, then you burn your fingers and too cold, it makes it impossible to get the nuts to stick, or roll. Keep your fingers DAMP to keep the warm caramel from sticking to your fingers. I love to make this with chopped up almonds. The best one so far, was when I made Paula Deen's Pecan Praline Morsels, and then chopped them up. Oh so decadent. I didn't have to put chocolate on them, to watch those disappear!! Our family has now forbidden me from coming to family dinners without a variety tray of these.
By flkd_2696985
Rochester, NY
on December 02, 2008
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My granddaughter & I made these this morning. Never again! I totally agree with some of the other reviews that this is very messy & if the caramel is too cool it won't stick to the dough and the same with the chocolate. Our hands & the counter top was a greasy mess. I use Paula's recipes frequently, but not this one again! Linda, Rochester NY
By Yarmjo
rochester, MN
on October 21, 2008
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Sounds good!
I have made several different salted nut rolls, but never one with chocolate. They are on my Chirstmas make list!
For the person who said they are too messy. The more you make candy you will know just by looking and stiring when the carmel and chocolate are at a good temp. If they are too hot they will just run. Let them cool a bit before you try dipping, if it cools too much you can alway warm up a bit.
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