Salted Nut Roll
From Holy Rosary Catholic Church Cookbook, Graceville, MN
Ingredients
- 2 Tablespoons butter
- 5 ounces marshmallows
- 1 cup powdered sugar
- ¼ teapoon vanilla
- 1 ½ cups salted peanuts chopped and divided
- 7 ounces (25) caramels
- 1 Tablespoon water
Instructions
- Melt 1 tablespoon of butter, add marshmallows, and stir until melted.
- Add enough powdered sugar to make mixture workable to knead. Knead until smooth. Add vanilla and ½ cup peanuts. Knead, adding remaining powdered sugar, until smooth. Shape into a 12-inch roll.
- On a piece of plastic wrap, place remaining peanuts in a 12×14-inch rectangle. Melt caramels with 1 tablespoon butter and water. Pour over peanuts and spread with a knife dipped in hot water.
- When mixture is cool. place marshmallow roll in center. Using the plastic wrap, lift the caramel around the marshmallow center and seal the edges, pressing the peanuts into the caramel. Refrigerate and slice when ready to serve.