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Homemade Salted Nut Rolls with Bourbon Caramel

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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 #recipe | FoodforMyFamily.com

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

Good-Cookie-Logo
This is Julie’s third year for our Valentine’s event! We want to make a difference in the fight against pediatric cancer!

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now, and less than 4% of the National Cancer Institute’s budget goes to all childhood cancer combined.

Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!

Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference!

Donate here.

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


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

Reader Interactions

Comments

  4. 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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  5. Hey Shaina! Thank you for a beautiful recipe for such a worthy cause!
    Your Mediavine swag should have arrived recently. It’s just a small token of our appreciation for your time and efforts to wipe out pediatric cancer.
    — Susannah at Mediavine

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  8. 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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  11. I adore marshmallow nougat in any dessert. But somehow I don’t like caramel in its clear form. I know that caramel is used to decorate (mostly), but in most desserts it’s also added like a sugar substituent. Is that true?
    xo

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