Homemade Salted Caramel Nut Rolls

filed under: Candy on December 13, 2009

Homemade Salted Caramel Nut Rolls are made with a fluffy marshmallow nougat coated in caramel and rolled in salted peanuts. Try my Salted Caramel Cookies for another salted caramel treat!

Homemade Salted Caramel Nut Roll

Pearson’s (a Minnesota company) has been making nut rolls for almost 90 years at this point!  Now, they have come out with some new flavors like peanut butter, apple pie, and pumpkin spice. But, I think the original is the best. These homemade nut rolls stand up to the original in flavor and texture; and, they are not super hard to make! 

Homemade Caramel Nutroll Propped Up Against Each Other

Nut Roll Ingredients

Marshmallow Creme: Marshmallow creme is a spreadable and sticky marshmallow concoction. You may also see it as marshmallow Fluff in recipes, but marshmallow Fluff is actually a specific brand of marshmallow creme.

Almond Extract: The nutty flavor of the almond extract is perfect for this nutty treat. You could leave it out or use vanilla if preferred.

Confectioners’ Sugar: Also called icing sugar, the confectioners’ sugar sweetens the nougat center. 

Caramel: I melted about 2 1/4 cups of caramel bits to coat the nougat center. That ended up being about 1 1/2 11-ounce bags of caramel bits.

Heavy Cream: Heavy cream is at least 30% fat (as opposed to half and half, which is only 10-18% fat). This will be added to the melted caramel to make it a little looser for rolling the nougat.

Nuts: Grab a jar of salted nuts to cover the candy.

Nougat for a caramel nut roll

How to Make the Nougat

These candy bars are not difficult to put together. Just be aware that you will have to chill the rolled nougats in the freezer for a couple of hours before coating them with caramel and nuts.

To make the nougat, combine the marshmallow creme, extract, and confectioners’ sugar in a large bowl. Use your hands to form the mixture into a disc or hockey puck shape. The mixture will be slightly crumbly, but the more you work it with your hands, the more it will stick together. 

Once in the disc shape, cut the mixture into eight equal pieces, like cutting a pie. You can cut them into as many pieces as you prefer, depending on the size of the candy you want. Take each piece and roll it in a cylindrical shape. Wrap each cylinder in parchment paper and place in the freezer for at least 2 hours.

Dropping Noutgat into Caramel and Nuts for a Nut Roll

How to Make Homemade Caramel Nut Rolls

When ready, after the nougats have been in the freezer for a couple of hours, melt the caramel in the microwave. Next, add the heavy cream to the caramel. Then, place the peanuts onto a baking sheet.

Remove the rolls from the freezer and, working one at a time, dip each into the melted caramel. Use two forks to do this, unless you want the process to get really messy! Roll the caramel-coated nougat into the sheet of peanuts, again, covering the roll completely.

Finally, place the nut rolls on a piece of parchment paper. Place the homemade caramel nut rolls in the refrigerator to store. 

Salted Caramel Nut Rolls on a White Plate

Looking for More Salted Caramel Treats?

Salted Caramel Fudge

Chocolate Cupcakes with Salted Caramel Buttercream

Salted Caramel Brownies

Salted Caramel Brownie Marshmallow Hi-Hat

5 from 1 vote
Homemade Salted Caramel Nut Roll
Prep Time
30 mins
Chilling Time
2 hrs
Total Time
30 mins

Homemade Salted Caramel Nut Rolls are made with a fluffy marshmallow nougat coated in caramel and rolled in salted peanuts.

Course: Dessert
Cuisine: American
Keyword: Homemade Nut Roll
Servings: 8 servings
Calories: 725 kcal
Author: Amanda Rettke--iambaker.net
  • 1 jar (7 ounces) marshmallow creme
  • ½ teaspoon almond extract
  • 3 cups (375g) confectioners' sugar
  • cups caramel bits, approximately 1½ bags (11 ounces each)
  • 6 tablespoons heavy cream
  • 1 jar (16 ounces) salted peanuts, approximately 3½ cups
  1. In a large bowl, combine the marshmallow creme, extract, and confectioners' sugar with your hands. This can take a few minutes! The nougat mixture will be slightly crumbly, but it will stick once packed together. (I recommend putting your hands in the sugar first to prevent sticking.) Form the mixture into a hockey puck, or disc shape.

  2. Cut the mixture into 8-10 pieces (like cutting a pie), depending on how big you want your nut rolls to be. Then, roll each piece into a cylindrical shape. (You want each roll roughly the size of a candy bar.)

  3. Wrap each cylinder in parchment paper and place them in the freezer for at least 2 hours.

  4. When ready, melt caramel bits in the microwave for 2 to 2½ minutes, stirring at 30-second intervals, until completely melted. Add the heavy cream and stir until combined.

  5. Place salted peanuts onto a baking sheet.

  6. Remove the rolls from the freezer. Working one at a time, dip the roll into the caramel, coating it completely. Try not to use your fingers! This gets really messy if you do; you can use two forks to dip and remove.

  7. Place the caramel-covered roll onto the sheet of salted nuts and cover it completely with nuts.

  8. Transfer the nut-covered roll onto parchment paper. Repeat with the remaining rolls. Store the nut rolls in the refrigerator.

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  • Stephanie Meyer (Fresh Tart) says:

    Holy Ridiculum, as in yum, if you know what I mean. These look incredible. Your posts always make me smile 🙂

  • Jodee Rose says:

    I made these tonight up in the frozen north (Montana) and after dipping 4 of them, I figured out I needed to put about 3 or 4 tablespoons of heavy cream into the caramel to make it not harden up to a rock-like shell the moment the nougat hit the caramel. I’m saving those four for people who are mean to me (I kid).
    My mom loved the sample she tried for me. I hope my friends like them too. =D
    Thank you for the recipe!

  • Kirstin says:

    Oh my goodness…these nut rolls were my favorite candy to buy growing up…..YUMMY!!

  • Katie says:

    I hate to be Negative Nancy, but there must be some serious details missing in this recipe. I just tried making them, and the caramel-coating step was disastrous. The second I dipped the “nougat” into the caramel, it melted. Once I fished it out of the caramel I flopped it onto the peanuts they wouldn’t even stick, even if I tried pressing them in. I tried a couple more times, burning a finger pretty badly in the caramel, only to find out that once the caramel sets it becomes hard as a rock – can’t even bite into it!

    • Bess says:

      My guess if caramel set up hard you over heated the caramel and went from the “soft ball” stage to “soft crack” or even ” hard crack”. You just want to melt them not cook them.

  • Cori O'Shaughnessy says:

    I am SOOO making these for Christmas gift this year! Thanks for coming to my rescue!! (and who knows, there may even be one or two leftover for me!)

  • Tanya says:

    I have been looking for a recipe for these…mostly because I have been trying to come up with a homemade version of the coffee crème oreos that are no longer available. I thought the filling to a SNR would be great base…would love if you could come up with a recipe for me! I haven’t found a good wafer replacement or recipe either. 🙁 I am particular about my oreo replicas!

  • Deb Cochrane says:

    I picture these dipped in chocolate! I am going to try these and if I can manage to keep them around long enough they will go into Christmas gift boxes.
    Thanks for sharing this.

  • Paula Onyenyeonwu says:

    Can you use sweetened condensed milk once you steam it in the can for 3 hours to make it thicker them roll into bars or rounds then apply the nuts of your choice, Then let them set.

  • Cindy says:

    This looks absolutely delicious. Just wondering if anyone has tried layering this into a 9 inch dish which has been heavily buttered or lined with parchment paper. Then cut into small portions. If it works, it might be easier than dipping. What do you think?

  • Louis W. Wynn Zundel says:

    Could I crush up some of my home made venison jerky and mix it into the marshmallow center?

  • Michelle Wahl says:

    Are you Pamela Stearns? This is Michelle Shaw now Michelle Wahl

  • Deanne says:

    Your site is my go-to for baking. White snack cake and chocolate craving cake are our family favorites! That size recipe bakes perfectly in a little 6 inch round pan. My girls love to decorate their cake on their birthdays and for special occasions. Your recipes give us a fail proof delicious treat that is fun to make! Thank you for all the time you put into your site and videos.

  • Aurura Trapasso says:

    Delicious 🤤

  • Bob Owen says:

    I bet they taste like nothing I have ever had before. Bob

  • Terri says:

    I absolutely love your recipes! I’ve made quite a few now and their always very easy and amazing. Thank you!!

  • Nancy Flinck says:

    My favorite candy purchase at the MN State Fair can now be made in my kitchen! This is a Blue ribbon recipe! Thank you!

  • bonnie happell says:

    you confused me a little with the statement above about it being a chewy peanut butter I did not see the peanut butter on here and was wondering if you meant the peanuts taste like peanut butter. I love your site, don’t get me wrong. You are terrific, but I am not experienced like you. thanks

  • Sue says:

    I’m originally from the mid-west where a salted nut roll is readily available. I now live on the east coast and cannot find them anywhere. I made these and they truly satisfied my craving. A bit messy to put together as the frozen nougat went soft when it hit the warm caramel, so their look was far from perfection, but they tasted SO good.

  • Jan says:

    I know this recipe says to refrigerate but, For the peanut roll, are these dry enough after making to store in a dry place or have to be refrigerated the whole time?

  • Dana says:

    We made this recipe but used 1/4 t. each of almond and vanilla extract. The recipe was awesome. We made ours candy bar size but think that smaller size would work better. We also want to try it with pecans instead of peanuts to see if we like that a well.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.