Caramel Nut Log Recipes

CARAMEL NUT LOGS

Steps:

• Line a 15x10x1-in. baking pan with foil; spray foil with cooking spray. Sprinkle with 2 cups peanuts; set aside., In a small heavy saucepan, combine 3/4 cup sugar, 2/3 cup corn syrup and 1/4 cup water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low. Cook, without stirring, until a candy thermometer reads 250° (hard-ball stage)., Meanwhile, beat egg whites in a heat-proof large bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream, beating constantly at high speed for 5 minutes or until thickened. Cover and set aside., In a large heavy saucepan, combine the remaining sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook, without stirring, until a candy thermometer reads 290° (soft-crack stage)., Gradually pour hot syrup into egg white mixture; stir with a wooden spoon. Stir in the butter, vanilla and salt., Pour mixture over peanuts in pan; press down evenly with buttered fingers., For coating, in a large saucepan, combine the sugar, 1/2 cup cream and corn syrup. Bring to a boil over medium heat, stirring constantly; add remaining cream. Reduce heat to medium-low; cook and stir until a candy thermometer reads 242° (soft-ball stage)., Remove from the heat; stir in vanilla and salt. Pour over nougat layer in pan. Sprinkle with remaining peanuts, pressing slightly into nougat. Cool for at least 2 hours or until set. Cut into 1-1/2 in. x 1-in. pieces. Roll edges in additional peanuts and shape into logs. Wrap in waxed paper. Store at room temperature.

CARAMEL NUT LOG

Steps:

• Microwave 1/2 cup butter and marshmallow creme in large microwave-safe bowl on HIGH, stirring once, until melted (1 1/2 to 2 1/2 minutes).
• Stir until well mixed.
• Stir in 4 1/2 cups powdered sugar; mix well.
• Place onto surface lightly sprinkled with powdered sugar; knead in up to 1/2 cup additional powdered sugar with hands until mixture is firm and no longer shiny.
• Divide mixture into 6 equal parts.
• Shape each into 5x1-inch log; wrap in plastic food wrap.
• Freeze until firm (at least 2 hours or overnight).
• Line another baking sheet with waxed paper.
• Set aside.
• Place chopped nuts on another sheet of waxed paper.
• Set aside.
• Place caramels, 2 tablespoons butter and half& half in 2-quart saucepan.
• Cook over medium heat, stirring often, until caramels are melted and smooth.
• Reduce heat to low to keep caramel mixture warm.
• Remove logs from freezer; unwrap.
• Dip 1 log into warm caramel mixture with tongs or two-pronged meat fork.
• Turn to coat; allow excess caramel mixture to drip back into pan.
• Place caramel-coated log on nut-covered waxed paper.
• Lifting waxed paper, roll log to coat with nuts.
• (Use hands to press nuts into log, if necessary.) Set log onto waxed paper-lined baking sheet to cool.
• Repeat with remaining logs.
• Refrigerate 1 hour; wrap each log in plastic food wrap.
• Store refrigerated.
• To serve, cut each log into 12 slices; place each into foil candy cup.

CARAMEL CAKE WITH CARAMEL NUT FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
• Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth.
• Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.
• Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.

CARAMEL NUTS

Steps:

• Gather the ingredients.
• Preheat the oven to 250 F. Place the nuts in a 9x13-inch baking pan and set aside.
• Combine the brown sugar, corn syrup, butter, and salt in a medium saucepan over medium-high heat. Stir while the butter melts and sugar dissolves, and let the whole mixture come to a slow boil.
• Boil the mixture for four minutes without stirring. Once the four minutes is up, remove the pan immediately from the heat. Add the baking soda and vanilla to the brown sugar mixture in the pan, and stir it in quickly.
• Immediately pour the bubbling brown sugar mixture over the nuts in the pan, and stir until the nuts are thoroughly coated with the caramel.
• Place the pan in the preheated oven, and bake the caramel nuts for 40 minutes, stirring after every 10 minutes to prevent burning. As they bake, they'll darken in color and emit a wonderful caramel smell.
• After 40 minutes, remove the nuts from the oven. Scrape them onto a baking sheet covered with foil or a silicone baking liner. Separate the nuts with a fork so they're not clumped up. Allow them to cool completely at room temperature. If you do have any big chunks of nuts, break them up once they're cool and crunchy.
• Enjoy your caramel nuts immediately, or store them in an airtight container or zip-top bag at room temperature for up to two weeks.