Name: Salted Nut Rolls
Total time: 2 h
Ingredients: 12 tablespoons (1 1/2 sticks) unsalted butter; 4 cups mini-marshmallows; 2 teaspoons vanilla extract; 1/2 teaspoon salt; 4 cups (16 ounces/454 grams) confectioners' sugar , sifted; 2 cups salted dry-roasted peanuts , chopped fine; 1 (14 ounces/397 grams) bag soft caramel candies; 1 (14-ounce) can sweetened condensed milk

Why This Recipe Works

To chop the nuts for our Salted Nut Rolls finely, we gave them a few pulses in the food processor. The pieces were relatively uniform without the need to chop by hand. Cutting into the candy ropes that form the filling before they have had a chance to harden left us with a sticky mess instead of nice even pieces. Refrigerating the rolls beforehand solved the problem.

Before You Begin

Use a food processor to finely chop the nuts.

Instructions

Heat 8 tablespoons butter, marshmallows, vanilla, and salt in large saucepan over medium heat, whisking until smooth, about 5 minutes. Stir in sugar and remove from heat.

When cool enough to handle, scrape mixture onto clean work surface and knead until shiny. Divide mixture into 8 pieces and roll each into 4-inch-long rope. Transfer ropes to parchment-lined plate and refrigerate until firm, about 15 minutes.

Place nuts in shallow dish. Heat caramels, condensed milk, and remaining butter in clean saucepan over medium heat, whisking until smooth, about 5 minutes. One at a time, dip chilled ropes into caramel mixture and roll in nuts, pressing to adhere. Return coated ropes to plate and refrigerate until firm, about 1 hour. Cut ropes into 1-inch pieces. Serve.