CARAMEL NUT CANDY
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
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 LOGS
It's a good thing this recipe makes a lot-the wrapped logs never stick around long! They take a bit of effort to make but are well worth it. -Karen Haen, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 3h
Yield 4-1/2 pounds.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with foil; spray foil with cooking spray. Sprinkle with 2 cups peanuts; set aside., In a small heavy saucepan, combine 3/4 cup sugar, 2/3 cup corn syrup and 1/4 cup water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low. Cook, without stirring, until a candy thermometer reads 250° (hard-ball stage)., Meanwhile, beat egg whites in a heat-proof large bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream, beating constantly at high speed for 5 minutes or until thickened. Cover and set aside., In a large heavy saucepan, combine the remaining sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook, without stirring, until a candy thermometer reads 290° (soft-crack stage)., Gradually pour hot syrup into egg white mixture; stir with a wooden spoon. Stir in the butter, vanilla and salt., Pour mixture over peanuts in pan; press down evenly with buttered fingers., For coating, in a large saucepan, combine the sugar, 1/2 cup cream and corn syrup. Bring to a boil over medium heat, stirring constantly; add remaining cream. Reduce heat to medium-low; cook and stir until a candy thermometer reads 242° (soft-ball stage)., Remove from the heat; stir in vanilla and salt. Pour over nougat layer in pan. Sprinkle with remaining peanuts, pressing slightly into nougat. Cool for at least 2 hours or until set. Cut into 1-1/2 in. x 1-in. pieces. Roll edges in additional peanuts and shape into logs. Wrap in waxed paper. Store at room temperature.
Nutrition Facts : Calories 107 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 44mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
CARAMEL NUT LOG
Make and share this Caramel Nut Log recipe from Food.com.
Provided by xaylan
Categories Candy
Time 45m
Yield 6 dozen
Number Of Ingredients 7
Steps:
- Microwave 1/2 cup butter and marshmallow creme in large microwave-safe bowl on HIGH, stirring once, until melted (1 1/2 to 2 1/2 minutes).
- Stir until well mixed.
- Stir in 4 1/2 cups powdered sugar; mix well.
- Place onto surface lightly sprinkled with powdered sugar; knead in up to 1/2 cup additional powdered sugar with hands until mixture is firm and no longer shiny.
- Divide mixture into 6 equal parts.
- Shape each into 5x1-inch log; wrap in plastic food wrap.
- Freeze until firm (at least 2 hours or overnight).
- Line another baking sheet with waxed paper.
- Set aside.
- Place chopped nuts on another sheet of waxed paper.
- Set aside.
- Place caramels, 2 tablespoons butter and half& half in 2-quart saucepan.
- Cook over medium heat, stirring often, until caramels are melted and smooth.
- Reduce heat to low to keep caramel mixture warm.
- Remove logs from freezer; unwrap.
- Dip 1 log into warm caramel mixture with tongs or two-pronged meat fork.
- Turn to coat; allow excess caramel mixture to drip back into pan.
- Place caramel-coated log on nut-covered waxed paper.
- Lifting waxed paper, roll log to coat with nuts.
- (Use hands to press nuts into log, if necessary.) Set log onto waxed paper-lined baking sheet to cool.
- Repeat with remaining logs.
- Refrigerate 1 hour; wrap each log in plastic food wrap.
- Store refrigerated.
- To serve, cut each log into 12 slices; place each into foil candy cup.
Nutrition Facts : Calories 1167.7, Fat 49.3, SaturatedFat 17.5, Cholesterol 57.3, Sodium 338.1, Carbohydrate 176.4, Fiber 4.2, Sugar 149.8, Protein 16.2
CARAMEL LOG
This is a very good, easy recipe- if you like caramel and pecans like i do! I got this recipe from my aunt, i have made it many many times. I strongly suggest you "quick freeze" the marshmallows before adding them to the candy mixture, because i have found it prevents them from "melting away" into the caramel. Hope you enjoy!
Provided by sage456
Categories Candy
Time 20m
Yield 2 logs, 12 serving(s)
Number Of Ingredients 6
Steps:
- Melt candy, butter and cream in microwave at medium, stirring frequently.
- Add marshmallows and nuts.
- Roll in coconut flakes.
- Shape into two logs and freeze.
- Cut into slices.
Nutrition Facts : Calories 230.2, Fat 14.4, SaturatedFat 5.4, Cholesterol 12.1, Sodium 104.4, Carbohydrate 25.8, Fiber 1.1, Sugar 20.9, Protein 2.3
SALTED CARAMEL NUTS
Steps:
- Preheat the oven to 350 degrees F.
- Combine the nuts on a sheet pan, spread them out and roast them for 7 minutes, until they become fragrant. Set aside to cool.
- After the nuts are cooled, place the sugar and 1/4 cup of water in a medium (10-inch) saute pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts; from this point on, don¿t stir the caramel, swirl the pan! Don¿t worry, the mixture may look as though it¿s crystallizing. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. (Careful, the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated.
- Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they¿re completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much.
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- Combine 1/2 cup butter and marshmallow crème in bowl. Microwave, stirring once, 1 1/2-2 1/2 minutes or until melted. Stir until well mixed. Stir in 4 1/2 cups powdered sugar; mix well. Place onto surface lightly sprinkled with powdered sugar; knead in up to 1/2 cup additional powdered sugar with hands until mixture is firm and no longer shiny.
- Divide mixture into 6 equal parts. Shape each into 5x1-inch log; wrap in plastic food wrap. Place logs onto ungreased baking sheet. Freeze at least 2 hours or overnight until firm.
- Line another baking sheet with waxed paper. Set aside. Place chopped nuts on another sheet of waxed paper. Set aside.
- Place caramels, 2 tablespoons butter and half & half in 2-quart saucepan. Cook over medium heat, stirring often, until caramels are melted and smooth. Reduce heat to low to keep caramel mixture warm.
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4.5/5 (21)Total Time 1 hrCategory Dessert RecipesCalories 2523 per serving
- Melt together the butter and marshmallow fluff in a large pot over medium heat. Stir often so it doesn't burn. Once the butter and marshmallow are well combined, remove pot from heat.
- Use a wooden spoon to stir in 4 1/2 cups of powdered sugar. Work the sugar completely in to the marshmallow mixture. It will form a smooth, white dough.
- Remove the marshmallow mixture to a powdered sugar dusted counter top. Knead in up to 1/2 cup more sugar until the dough has a matte finish.
- Divide the dough in to 6 equal pieces. Roll the dough in to logs roughly 5 inches long and 1 inch thick. Wrap each log individually in plastic wrap. Freeze until solid.
CARAMEL NOUGAT PECAN ROLLS - THE FOOD CHARLATAN
From thefoodcharlatan.com
5/5 (2)Total Time 50 minsCategory DessertCalories 2094 per serving
- For the nougat:Use 1 stick of butter to rub the bottom and sides of a heavy 3 quart saucepan, all the way to the top.
- Set aside the rest of the stick of butter, you will need it later.Add 1 and 1/2 cups cream, 3 cups sugar, 3 tablespoons corn syrup, and 1/4 teaspoon salt to the buttered pan.
- Stir together over high heat. Attach your candy thermometer to the side of the pan, and make sure the bottom of it is not touching the pan.Let the mixture boil until it reaches 238 degrees F.
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Servings 10Total Time 50 minsCategory Afternoon Tea, Dessert, TreatCalories 571 per serving
- Heat oven to 200C/180C fan/gas 6. Line a 24 x 32cm Swiss roll tin with baking parchment so it hangs over the edges, then butter well. Whisk the eggs and sugar together with an electric whisk for 3-4 mins or until pale and thick.
- Fold the flour, baking powder and vanilla seeds into the egg mixture with a large metal spoon until there are no pockets of flour visible. Gently spread into your tin and bake in the oven for 12-15 mins or until lightly golden and springy to the touch.
- Remove from the oven, allow to cool for 1-2 mins or until cool enough to handle, then carefully roll up the sponge lengthways while it’s still warm (keeping the baking parchment attached). Leave to cool completely in its rolled-up shape.
- To make the icing, beat the butter and icing sugar until smooth, then mix in the caramel spread. Set aside. Whip the cream to soft peaks.
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