Homemade Salted Caramel NutRolls

filed under: Candy on December 13, 2009

Have you noticed I make a lot of cookies? No? First time here huh?

Well. I was in the mood for something a bit more…savory… but still on the sweet side.

These Homemade Nut Rolls are a chewy peanut butter roll packed with a marshmallow cream filling. Just like the famous candy bar!

Homemade Nut Roll
Prep Time
30 mins
Total Time
30 mins

Well. I was in the mood for something a bit more…savory… but still on the sweet side.

Course: Dessert
Cuisine: American
Keyword: Homemade Nut Roll
Servings: 8 servings
Author: Amanda Rettke
  • 8 oz jar marshmallow creme
  • 1/2 tsp. almond extract
  • 3 cups confectioners sugar
  • 15 oz bag caramels
  • 2 tbsp. heavy cream
  • 2 cups salted nuts
  • Wax or parchment paper
  1. Put marshmallow creme, extract, and powder sugar in a bowl and combine with your hands. This can take a few minutes! The dough will be very stiff.

  2. Divide into 6-10 pieces depending on how big you want your nut roll to be, then roll into the cylinder shape. (You want each roll roughly the size of a candy bar.)

  3. Wrap each cylinder in wax paper and place in freezer for at least 2 hours.
  4. (Remove caramel wrappers!) Melt caramels in the microwave for about three minutes, removing to stir at 30-second intervals. Make sure they are completely melted. Add 2 tablespoon heavy cream and stir until combined.

  5. Place salted peanuts (or whatever variety you would prefer) on baking sheet.
  6. Remove rolls from freezer, then dip into caramel and coat 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 caramel covered roll onto salted nuts and cover completely.
  8. Transfer nut covered roll onto wax paper, then store in the refrigerator! (they should be good for a last a month in the fridge, but who am I kidding. We are lucky if these make it 2 days in our house)



Salted Caramel NutRoll

I had no idea how easy they were to make!! And so, so, so good.



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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?