Homemade Salted Nutty Nougat Rolls
- Level: Intermediate
- Yield: around 24 rolls
- Nutritional Information Per Serving (1 of 24 servings): Calories 508, Total Fat 33 g, Saturated Fat 8 g, Carbohydrates 47 g, Dietary Fiber 4 g, Sugar 36 g, Protein 14 g, Cholesterol 22 mg, Sodium 110 mg
- Total Time: 4 hr 40 min (includes chilling and freezing)
- Active Time: 40 min
Transform Halloween into a delicious adventure with Molly's irresistible Homemade Salted Nutty Nougat Rolls! Once a night for wild parties, she now crafts these toasty, brown butter delightsinspired by Minnesota's iconic candy bar. Bursting with sweet-salty bliss, crunchy peanuts, and chewy nougat, they're a crowd-pleaser that'll have everyone begging for more. Whip them up as perfect party favors and watch the magic unfold in your kitchen!
Ingredients
Nougat:
- 7 ounces (200 grams) marshmallow creme (store-bought)
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 cups (375 grams) powdered sugar
Caramel:
- 3 tablespoons (42 grams) unsalted butter, room temperature
- 18 ounces store-bought caramels, unwrapped
- 6 tablespoons (115 grams) heavy cream
- 4 cups salted roasted whole peanuts
- 4 cups salted roasted chopped peanuts
Instructions
- Prepare a baking sheet lined with parchment paper and set aside.
- For the nougat: In a medium heat-resistant bowl, place the marshmallow creme. Melt butter in a small saucepan over low heat until golden with browned milk solids (about 8-10 minutes, no burning). Pour over creme, add vanilla and salt, then mix carefully (hot!). Fold in powdered sugar until dough-like; knead into a smooth disk.
- Roll nougat into a 1/2-inch thick log, cut into 24 pieces (3 inches each). Place on prepared sheet, cover, and freeze 2 hours or overnight.
- Make the caramel: Melt butter until toasted (5 minutes). Add caramels and cream; stir until melted. Cool 30-45 minutes (rewarm if needed).
- Lay out another parchment-lined baking sheet.
- Assemble: Mix whole and chopped peanuts in a shallow bowl. Dip frozen nougat logs in warm caramel, coat in peanuts, pressing to adhere. Chill rolls 2 hours or overnight. Store in airtight container in fridge up to 7 days. Dive in and savor the crunch!
