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.
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.)
Wrap each cylinder in parchment paper and place them in the freezer for at least 2 hours.
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.
Place salted peanuts onto a baking sheet.
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.
Place the caramel-covered roll onto the sheet of salted nuts and cover it completely with nuts.
Transfer the nut-covered roll onto parchment paper. Repeat with the remaining rolls. Store the nut rolls in the refrigerator.