Now, for anyone who’s like me and thinks that the perfect balance of salty and sweet is pretty much the pinnacle of snacking, you’re in the right spot. Sure, you could grab one off the shelf, but where’s the fun in that? Today, we’re rolling up our sleeves and making magic happen right in our kitchens.
So, get your aprons ready, folks, because we’re about to whip up a Salted Nut Roll so good that it’ll have you wondering why you ever settled for store-bought.
Table of Contents
How to make Salted Nut Roll
A Salted Nut Roll is a popular candy bar that typically consists of a nougat center surrounded by caramel and then rolled in salted peanuts. It’s known for its sweet and salty flavor combination, which many people find delicious. The nougat center is often flavored with vanilla, and the peanuts provide a crunchy texture along with a savory contrast to the sweetness of the caramel and nougat. It’s a favorite treat for many who enjoy the interplay of different tastes and textures in their snacks.
Ingredients
For the nougat:
- 1/4 cup unsalted butter
- 1 cup white sugar
- 1/4 cup evaporated milk
- 7 ounces jar marshmallow cream
- 1 teaspoon pure vanilla extract
For the caramel layer:
- 14 ounces caramel candies (unwrapped)
- 3 tablespoons heavy cream
- For the peanut coating:
- 2 cups salted peanuts, roughly chopped
Instructions
Nougat Center
- Prepare the Pan: Line an 8×8 inch square pan with parchment paper, leaving some overhang on the sides for easy removal, and set aside.
- Start with the Nougat: In a medium saucepan over medium heat, melt the butter. Stir in the sugar and evaporated milk, then bring the mixture to a boil. Keep stirring constantly for about 5 minutes until everything is well combined and has reached the softball stage (around 235°F on a candy thermometer).
- Combine Marshmallow and Vanilla: Remove the saucepan from the heat and stir in the marshmallow cream and vanilla extract until the mixture is smooth.
- Mold the Nougat: Pour the Nougat into your prepared pan. Smooth it out into an even layer with a spatula. Let the nougat set for a little bit while you prepare the caramel.
Caramel Layer
- Melt Caramel: In a small saucepan over low heat, combine the caramel candies and heavy cream, stirring constantly until the candies have fully melted and the mixture is smooth.
- Apply the Caramel: Pour the melted caramel over the nougat layer and spread it out evenly with a spatula. Make sure to work quickly as caramel tends to set fast.
Peanut Coating
- Prepare Peanuts: Place your roughly chopped peanuts in a shallow dish or on a plate.
- Roll It Up: Allow the caramel layer to cool slightly, but while it’s still tacky, lift the nougat slab out of the pan using the parchment paper flaps. Roll the top of the nougat into the peanuts, pressing down gently to ensure the peanuts stick. Slice into individual serving sizes and then roll the sides of each bar into the peanuts.
- Chill Out: Once all sides of the roll are coated in peanuts, place your bars in the refrigerator for at least an hour to firm up.
- Serving and Storage: Slice the rolls into your desired size after chilling. Store them in an airtight container at room temperature to keep them from getting too hard, but they can be refrigerated for a firmer texture.
Tips
- Go Nuts: Feel free to substitute salted peanuts with any other nut you prefer or have on hand – almonds, cashews, or even a mix can be delicious!
- Keep It Smooth: When melting your caramel, keep the heat low and stir gently to prevent it from burning.
- Peanut Placement: When pressing the nougat into the peanuts, it can get a bit sticky. Lightly greasing your hands with butter or using a piece of parchment paper can help manage the tackiness.
- Slice With Ease: For cleaner cuts, dip your knife in hot water before slicing through the chilled nougat and caramel. Wipe and re-dip the knife as needed.
- Adjust the Saltiness: You can control the salt level by using unsalted peanuts mixed with a sprinkle of flaky sea salt instead of salted peanuts for a personalized touch.
What to serve with
So you’ve got your Salted Nut Roll ready to impress. But wondering what to pair it with? Don’t sweat it! Here’s a quick list of perfect companions that’ll make your nutty treat shine even brighter.
1. Coffee or Tea
- Coffee: Imagine this—a rich, bold espresso or your favorite coffee, cutting through that sweet-salty crunch. Heaven, right? The bitterness of coffee perfectly balances the sweetness.
- Tea: A nice cup of black tea or even a spiced chai can be a cozy match. The warm, earthy notes of tea play well with the nutty and sweet flavors.
2. Ice Cream
Think vanilla or caramel for a classic vibe. Scoop it right next to your slice of nut roll. As the ice cream melts, it creates this creamy dreamy sauce. Plus, who says no to ice cream?
3. Fresh Fruits
Freshen it up! Think apples, pears, or berries. The acidity and freshness from the fruits cut through the richness, making every bite of the nut roll pop even more.
4. Cheese Board
Sounds fancy, right? Add some cheese slices, like aged cheddar or creamy brie, nuts, and maybe some honey on the side. Your Salted Nut Roll turns into a chic dessert option in a flash.
5. Sparkling Beverages
- Sparkling Water: Cleanses the palette, keeping those flavors bright.
- Champagne or Sparkling Wine: If you’re feeling extra, the bubbles with a hint of sweetness make each bite of the nut roll a celebration.
6. Milk
Old-school but gold. A cold glass of milk with a slice of Salted Nut Roll? It’s like a hug for your taste buds, balancing out the sweetness gently.
7. Dessert Wine
A sip of dessert wine like Port or Sherry with your nut roll feels totally indulgent. The wine’s sweetness and depth are a match made in dessert heaven.
Ingredients Substitutes
Creating a Salted Nut Roll that caters to different tastes and dietary restrictions or is just based on what you have in your pantry can be super easy with the right substitutes. Here’s a breakdown of how you can swap out ingredients without compromising on deliciousness.
For the Nougat
- Unsalted Butter: Do you lack unsalted butter? Use the same amount of salted butter but skip any added salt elsewhere in the recipe to balance the flavors.
- White Sugar: If you’re out of white sugar, try using light brown sugar for a deeper flavor. It will slightly alter the color and taste.
- Evaporated Milk: Don’t have it? Use an equal amount of heavy cream or half-and-half as a good backup. For a non-dairy option, full-fat coconut milk can be a fantastic substitute; note the slight flavor change.
- Marshmallow Cream: If marshmallow cream is not an option, marshmallows can save the day. Use about 2 cups of mini marshmallows melted with a touch of water (2 tablespoons) to create a similar consistency.
- Pure Vanilla Extract: Do you lack vanilla? Try almond extract for a different twist. Use half the amount, as it’s stronger in flavor.
For the Caramel Layer
- Caramel Candies: If you’re looking to avoid store-bought caramels, making your own caramel sauce with sugar, butter, and cream is a splendid homemade option. Vegan caramels are also available for those avoiding dairy.
- Heavy Cream in Caramel: To avoid dairy, coconut cream makes a great vegan substitute in caramel recipes, adding a lovely richness and subtle coconut hint.
For the Peanut Coating
- Salted Peanuts: The most flexible part! Any nut can work here based on preference or allergies – almonds, cashews, or pecans are all delicious. For a nut-free version, try toasted seeds like pumpkin or sunflower. You’ll achieve a similar crunch without the allergens.
- Chopping Peanuts: If you want to save time chopping, use pre-chopped nuts or pulse them quickly in a food processor. Just be careful not to turn them into nut flour!
Final Thoughts
There you have it – a homemade Salted Nut Roll that’s set to be the star of your snacking lineup. Enjoy the making, the sharing, and of course, the eating!
More Treat Recipes:
- Peanut Butter Cheerio Bars Recipe
- Faworki (Polish Chrusciki) Recipe
- Chocolate Cannoli
- Healthy Banana Pudding
- Philly Cheese Steak Wrap
Ingredients
For the nougat:
- 1/4 cup unsalted butter
- 1 cup white sugar
- 1/4 cup evaporated milk
- 7 ounces jar marshmallow cream
- 1 teaspoon pure vanilla extract
For the caramel layer:
- 14 ounces caramel candies (unwrapped)
- 3 tablespoons heavy cream
- For the peanut coating:
- 2 cups salted peanuts, roughly chopped
Instructions
Nougat Center
- Prepare the Pan: Line an 8x8 inch square pan with parchment paper, leaving some overhang on the sides for easy removal, and set aside.
- Start with the Nougat: In a medium saucepan over medium heat, melt the butter. Stir in the sugar and evaporated milk, then bring the mixture to a boil. Keep stirring constantly for about 5 minutes until everything is well combined and has reached the softball stage (around 235°F on a candy thermometer).
- Combine Marshmallow and Vanilla: Remove the saucepan from the heat and stir in the marshmallow cream and vanilla extract until the mixture is smooth.
- Mold the Nougat: Pour the Nougat into your prepared pan. Smooth it out into an even layer with a spatula. Let the nougat set for a little bit while you prepare the caramel.
Caramel Layer
- Melt Caramel: In a small saucepan over low heat, combine the caramel candies and heavy cream, stirring constantly until the candies have fully melted and the mixture is smooth.
- Apply the Caramel: Pour the melted caramel over the nougat layer and spread it out evenly with a spatula. Make sure to work quickly as caramel tends to set fast.
Peanut Coating
- Prepare Peanuts: Place your roughly chopped peanuts in a shallow dish or on a plate.
- Roll It Up: Allow the caramel layer to cool slightly, but while it's still tacky, lift the nougat slab out of the pan using the parchment paper flaps. Roll the top of the nougat into the peanuts, pressing down gently to ensure the peanuts stick. Slice into individual serving sizes and then roll the sides of each bar into the peanuts.
- Chill Out: Once all sides of the roll are coated in peanuts, place your bars in the refrigerator for at least an hour to firm up.
- Serving and Storage: Slice the rolls into your desired size after chilling. Store them in an airtight container at room temperature to keep them from getting too hard, but they can be refrigerated for a firmer texture.
