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Homemade Salted Nut Rolls with Bourbon Caramel

Shaina · February 4, 2019 · 167 Comments

A recipe for homemade salted nut rolls: soft marshmallow nougat surrounded by a bourbon-spiked caramel, rolled in salted roasted peanuts or pecans.
Homemade Salted Nut Rolls with Bourbon Caramel #recipe | FoodforMyFamily.com

In Minnesota, the candy aisle is lined with red packages. Their distinct branding appears on endcaps. They sit proudly near the register. My mom would tell stories of her St. Paul childhood, the smell of the Pearson’s factory—melted sugar and roasting nuts—and the grade school field trips to see candy being made. She’d have us warm up nut rolls before eating them because they were better that way. Soft and gooey.

Homemade Salted Nut Rolls with Bourbon Caramel #recipe | FoodforMyFamily.com

Candy-making is a labor of love.

It is numerous pots and bowls coated in sticky goodness. Standing over the steam of boiling sugar. It is three baking sheets spread out across the counters. Two sets of arms rolling soft nougat. One mouth closing around a sweet bite.

Like love, it is a process. It is failed attempts and patience. Picking yourself back up and trying again. Working at something because the reward is great.

Homemade Salted Nut Rolls with Bourbon Caramel #recipe | FoodforMyFamily.com

Clear the kitchen surfaces before you start, so you have room to spread out. Grab your heaviest saucepan. Don’t shy away from tall sides, as they’ll be necessary later. A candy thermometer will also help ensure the right consistency. This is an updated copycat recipe of the classic Pearson’s Salted Nut Roll with from-scratch nougat (see recipe notes for a simpler version) surrounded by a bourbon-spiked caramel. Candy requires some time, some patience, and no fear of getting your hands dirty. In the end, however, it’s worth the effort. Just like love.

Homemade Salted Nut Rolls with Bourbon Caramel

Yield: 30 pieces
Soft marshmallow nougat surrounded by a bourbon-spiked caramel and rolled in salted roasted peanuts or pecans.

Ingredients

  • For the nougat:
  • ¾ cup granulated sugar
  • ½ cup light corn syrup
  • 1/4 cup water
  • 3 egg whites from large eggs
  • ¼ teaspoon cream of tartar
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar
  • For the caramel:
  • 1 cup granulated sugar
  • 1/3 cup heavy cream
  • 6 tablespoons unsalted butter
  • 2 teaspoons bourbon
  • ¼ teaspoon kosher salt
  • For the outside coating:
  • 3 cups salted roasted peanuts or chopped pecans

Instructions

  1. To make the nougat, combine the granulated sugar, corn syrup, and the water in a heavy-bottomed saucepan and cook, stirring occasionally, over medium-high heat until the mixture reaches 240°F.
  2. While the sugar mixture is cooking, in a mixer with the whisk attachment, whip the egg whites and cream of tartar to soft peaks.
  3. When the sugar mixture hits 240°F, remove from the heat and turn the mixer to low speed. Slowly drizzle two tablespoons of the sugar mixture into the egg whites while mixing. Increase the mixer speed and continue slowly adding the sugar syrup until it is fully incorporated. Keep mixing for another 5-7 minutes, until the cream becomes glossy.
  4. Switch to the paddle attachment and stir in the vanilla. Add in the powdered sugar ½ cup at a time until it is all incorporated. It may be necessary to knead the last ½ cup in by hand. The nougat should resemble a soft dough.
  5. Line a baking sheet with parchment. Make small logs of nougat about two tablespoons each. Place them on the parchment just so they are not touching. Set the nougat in the refrigerator to chill.
  6. To make the caramel, Line a 9x13” pan with parchment and set aside. Place the cup of granulated sugar in a heavy-bottomed saucepan. Melt over medium-low to medium heat, stirring occasionally. When the sugar is completely melted and has turned a golden brown, remove the pan from the heat and stir in the cream, whisking briskly.
  7. Bring the sugar and cream to 240°F over medium heat. Remove from the heat and stir in the butter, bourbon, and salt.
  8. Pour the caramel into the lined pan. Allow to cool slightly before working on the assembly piece.
  9. To assemble the candies, roll a piece of nougat in the caramel to coat. Lift from the caramel with a form and then place in the bowl of your preferred nuts. Toss to coat.
  10. Move the nut-coated candy to a parchment-lined baking sheet. Repeat with remaining nougat pieces. Chill slightly to firm up the caramel and set the candies. Candy can then be stored at room temperature. 

Notes

A simple nougat cheat that Amy Thielen used making her own version of these Pearson's Nut Rolls is using jarred marshmallow cream and adding powdered sugar to create the nougat.

© Shaina
Category: Candy

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Find more Valentine’s Day recipes to share with your loved ones at these participating sites:


Chocolate Chip Cookie Cake from Julie of The Little Kitchen
Læsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla
Meyer Lemon Cookies from Linda of Simply Healthyish Recipes
Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie’s Kitchen
Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic
Chocolate Madeleines from Caroline of Caroline’s Cooking
Rainbow Rice Krispie Treats from Bree of Baked Bree
Tiger Butter Candy from Melissa of MamaGourmand
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Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee
Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods
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Brown Sugar M&M Cookies from Sara of Imperfectly Balanced Sara
mini rose cookies from Meaghan of the decorated cookie
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Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker
Lemon Poppyseed Cookies from Becca of Two Places at Once
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Slice and Bake Whirligig Cookies from Laura of Untwisted Vintage
Raspberry Strawberry Cookies from Heather of Delicious Not Gorgeous
Chocolate Strawberry Hand Pie from Trang of Wild Wild Whisk
White Chocolate Cashew Cranberry Cookies from Brittany of Diary of a Southern Mrs.
The Best Potato Chip Cookies Recipe from Marybeth of Babysavers
Darth Vader Valentine’s Day Hug Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Hazelnut Shortbread Cookies with Jam from Lisa of Garlic & Zest
Sprinkled Chocolate Shortbread Heart Cookies from Lisa of Blogghetti
Double Chocolate Chip Cookies from Dee of Meatloaf and Melodrama
Homemade Salted Nut Rolls from Shaina of Food for My Family
Valentine Sugar Cookie Cups from Melissa of Persnickety Plates
Chocolate Dipped Cashew Butter Cookies from Ashley of Fit Mitten Kitchen
Chocolate Vanilla Striped Shortbread Cookies from Denise of Chez Us
Pineapple Coconut Bar Cookies from Barbara of Barbara Bakes
Chocolate Raspberry Roll-Ups from Sue of It’s Okay to Eat the Cupcake
Raspberry and Rose Meringue Parfaits from Michelle of Cup of Zest
Chocolate Chip Pudding Cookies from Jade of Jonesin’ For Taste
Raspberry Thumbprint Cookies from Emilie of Finding Zest
Chocolate Mousse Cups from Miranda of Cookie Dough and Oven Mitt
Grain-Free Dark Chocolate Raspberry Tart from Gretchen of kumquat
Chocolate Shortbread Cookies from Sara of My Imperfect Kitchen
Chocolate Chip Cookie Pie from Angela of About A Mom
Honey Pistachio Shortbread from Megan of Stetted
Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food
Chewy Coconut Macaroon Hearts (Gluten Free) from Taryn of Hot Pan Kitchen
Chocolate Peanut Butter Valentine’s Cookies from Becca of The Salted Cookie
Chocolate Caramel Pie from Stefanie of Mommy Musings
Gluten-Free Red Velvet Brownies {Dairy-Free} from Audrey of Mama Knows Gluten Free
Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen
Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip
Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals
Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor
The Best Potato Chip Cookies Recipe from Marybeth of babysavers
Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen
Brown Sugar Snickerdoodles from Kristin of On the Home Front
Valentine’s Gummy Hearts from April of April Golightly
Cocoa Sweet Dough Hearts from TammyJo of The Chocolate Cult
Heart-Shaped Sugar Cookie Cutouts from Susannah of Feast + West
Cranberry Pecan Oatmeal Cookies from Denise of addicted 2 recipes

Homemade Salted Nut Rolls with Bourbon Caramel #recipe | FoodforMyFamily.com

Filed Under: Candy, Desserts, Featured

Reader Interactions

Comments

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    February 9, 2019 at 4:55 am

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  4. Scarlet says

    February 23, 2019 at 4:54 pm

    I saw these on your instagram page and I had to come find out the recipe for these delicious treats. They sound so good. I love nuts and they look so pretty too.

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    March 4, 2019 at 1:30 pm

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  6. JulieD says

    March 14, 2019 at 3:04 pm

    This recipe looks amazing! Thank you so much for participating this year!

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  7. Heather says

    April 3, 2019 at 10:16 am

    You had me at bourbon. These salted nut rolls look incredible and I can’t wait to try them. Thanks for the recipe!

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  8. Kate Berkey says

    April 15, 2019 at 11:40 pm

    I was looking for a sweet recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made this homemade salted nut roll deliciously! Every member of my family is so happy! Thanks for this

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  9. Nova @ The High Strung says

    April 18, 2019 at 7:49 am

    This is a fabulous looking candy! Love the marshmallow frosting inside the salted and nuts!

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Hello, I'm Shaina. Food for My Family is where I share recipes, tips, opinions, and my philosophy on food as Ole and I strive to teach our four children how to eat well: seasonally, locally, organically, deliciously, and balanced. [Read more...]
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