Just Like “Pearson’s” Salted Nut Rolls – Copycat
I can almost taste the holidays just thinking about these. Growing up, Christmas wasn’t complete without my Aunt Carol’s famous goodie trays, and nestled amongst the fudge and peanut brittle were these irresistible, homemade salted nut rolls. Each bite was a perfect balance of sweet, salty, and chewy – a little piece of Christmas magic that I looked forward to all year. Now, armed with her closely guarded recipe (with a few tweaks, of course!), I can recreate that same nostalgic joy any time I want.
Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes (plus freezing time)
- Servings: 10-15 (depending on size)
- Yield: About 10-15 nut rolls
- Dietary Type: Not specified (contains dairy and sugar)
Ingredients
- 1 (7 ounce) jar marshmallow creme
- 2 1/4 cups powdered sugar
- 3 tablespoons water
- 1 (17 ounce) bag caramels (approximately 60)
- 16 ounces salted peanuts
- 8 ounces milk chocolate chips (optional) or 8 ounces semi-sweet chocolate chips (optional)
Equipment Needed
- Waxed paper
- Cookie sheets
- Double boiler (or microwave-safe bowl)
- Spatula
- Fork or dipping tools
Instructions
- In a large bowl, thoroughly knead together the marshmallow creme and powdered sugar until a smooth, pliable dough forms. This may take a few minutes. If the mixture is too sticky, add a little more powdered sugar, a tablespoon at a time, until it reaches the right consistency.
- Shape the marshmallow mixture into small fingers or bite-sized balls. Remember, these will be dipped and coated, so keep them relatively small – about 1-2 inches in length or diameter.
- Place the shaped marshmallow fingers/balls on waxed paper-lined cookie sheets, ensuring they are not touching each other.
- Freeze the marshmallow pieces until firm. This is crucial for ease of dipping. The freezing time will vary, but aim for at least 30 minutes. They should be firm to the touch.
- While the marshmallow centers are freezing, prepare the caramel. In a double boiler over simmering water, or in a microwave-safe bowl in 30-second intervals, melt the caramels with the water. Stir frequently until the caramels are completely smooth and melted. If using the microwave, be very careful not to overheat the caramels; they can burn quickly. Add an extra tablespoon of water if needed to make the caramel smooth.
- Place the salted peanuts in a large bowl. If the peanuts are whole, you may want to roughly chop them for easier adherence.
- Once the marshmallow centers are frozen and the caramel is melted and smooth, it’s time to dip. Remove the marshmallow fingers/balls from the freezer.
- Using a fork or dipping tools, dip each frozen marshmallow piece into the melted caramel, ensuring it’s completely coated. Allow any excess caramel to drip off.
- Immediately roll the caramel-coated piece in the chopped salted peanuts, pressing gently to ensure the peanuts adhere well.
- Place the coated nut rolls back onto the waxed paper-lined cookie sheets.
- Freeze the salted nut rolls again until the caramel is set and firm. This will take approximately 15-20 minutes.
- Optional Chocolate Coating: If desired, melt the milk chocolate chips or semi-sweet chocolate chips using the same double boiler or microwave method as the caramels. Once melted, dip the frozen salted nut rolls into the melted chocolate, allowing the excess to drip off. Place the chocolate-covered nut rolls back on the waxed paper-lined cookie sheets and freeze until the chocolate is set.
Expert Tips & Tricks
- Freezing is key: The frozen marshmallow centers are much easier to handle and dip without losing their shape. Don’t skip this step!
- Caramel consistency: If your caramel is too thick, it will be difficult to dip. Add a little extra water, one teaspoon at a time, until it reaches a smooth, pourable consistency. If it’s too thin, simmer it for a few minutes longer to thicken it slightly.
- Peanut adhesion: Gently pressing the peanuts into the caramel helps them adhere better. You can also lightly toast the peanuts before chopping for enhanced flavor.
- Chocolate tempering (optional): For a glossy, professional-looking chocolate coating, consider tempering the chocolate. There are many online resources that explain this process in detail.
- Batch processing: Work in small batches to prevent the marshmallow centers from thawing too quickly. Keep the remaining marshmallow pieces in the freezer while you are dipping.
Serving & Storage Suggestions
Serve these salted nut rolls straight from the refrigerator for the best texture and to prevent them from becoming too soft. They can be arranged attractively on a dessert platter or individually wrapped as a sweet treat.
Store the salted nut rolls in an airtight container in the refrigerator for up to a week. They can also be frozen for up to a month. To thaw, simply place them in the refrigerator for a few hours.
Nutritional Information
(Estimated values, will vary based on specific ingredients and serving size)
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 450 kcal | 23% |
| Total Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 5mg | 2% |
| Sodium | 300mg | 13% |
| Total Carbohydrate | 55g | 18% |
| Dietary Fiber | 3g | 12% |
| Sugars | 40g | N/A |
| Protein | 10g | 20% |
Variations & Substitutions
- Different Nuts: Substitute the salted peanuts with other nuts like almonds, pecans, or walnuts. Toasting the nuts beforehand enhances their flavor.
- Dark Chocolate: Use dark chocolate chips instead of milk or semi-sweet chocolate for a richer, less sweet flavor.
- Caramel Swirl: Drizzle melted chocolate over the caramel-coated nut rolls before freezing for a beautiful swirl effect.
- Peanut Butter Caramel: Add a tablespoon or two of peanut butter to the melted caramel for a peanut butter caramel flavor.
- Spicy Nut Rolls: Add a pinch of cayenne pepper to the salted peanuts for a sweet and spicy kick.
FAQs (Frequently Asked Questions)
Q: Why do I need to freeze the marshmallow centers before dipping?
A: Freezing the marshmallow centers firms them up, making them much easier to handle and dip without losing their shape or sticking to everything.
Q: Can I use store-bought caramel sauce instead of melting caramels?
A: While you can use store-bought caramel sauce, the texture and flavor will be different. Melting caramels provides a thicker, chewier coating that is more authentic to the original nut roll.
Q: What if my caramel hardens too quickly while I’m dipping?
A: Simply reheat the caramel over low heat or in the microwave in short bursts, stirring frequently, to keep it smooth and pourable.
Q: How do I prevent the peanuts from falling off the nut rolls?
A: Make sure to press the peanuts firmly into the caramel coating while it is still soft. Working quickly will also help the peanuts adhere better.
Q: Can I make these ahead of time?
A: Absolutely! These nut rolls can be made several days in advance and stored in the refrigerator or freezer. They are a great make-ahead treat for parties and holidays.
Final Thoughts
These copycat Pearson’s Salted Nut Rolls are a delightful trip down memory lane, bringing that classic combination of sweet, salty, and nutty to your kitchen. While they require a little patience, the end result is well worth the effort. Don’t be afraid to get creative with variations and substitutions to make them your own. Share your creations with friends and family, and watch their faces light up with joy. I hope this recipe brings as much happiness to your home as it has to mine!