Caramel Nut Logs Recipes

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.

Steps:

• 1. Combine the first 4 ingredients in a mixing bowl, kneading in sugar. Shape into 8 rolls that are 1-inch in diameter. Wrap rolls in wax paper and put in freezer and freeze overnight. Remove paper from caramels and place in top of double boiler; add the evaporated milk( or cream). Remove from heat once they are melted and mixed with the milk, but keep over hot water. Dip the marshmallow rolls, first in melted caramel to cover, then roll in chopped nuts on foil, pressing nuts firmly into the caramel with buttered hands. Or with buttered gloves from the freezer (latex type) Cool, then wrap in waxed paper; store in cool,dry place. Will keep for months, if no one finds them!

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.

Steps:

• Butter an 8-in. square pan with 2 teaspoons butter; set aside. Combine confectioners sugar and milk powder; set aside. In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended. , Remove from the heat; stir in vanilla. Continue stirring until the mixture mounds slightly when dropped from a spoon. Spread into prepared pan. Cool. , Cut candy into four strips; cut each strip in half. Shape each into a log; wrap in waxed paper and twist ends. Freeze or refrigerate until firm. , Meanwhile, in a microwave, melt caramels with milk, stirring often. Roll logs in caramel mixture, then in pecans. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with a serrated knife.

Steps:

• Put the caramels, butter and and half and half in a 2 quart casserole dish or mixing bowl.
• Microwave on medium 3-5 minutes, stirring after 2 minutes, then every minute after.
• Stir in the sugar until smooth, then add nuts.
• Stir in the marshmallows, using only a few strokes.
• Sprinkle 2 large sheets of waxed paaper with coconut.
• Split mixture in half and spoon onto coconut.
• Shape into logs, coating well with coconut.
• Chill til hard, then slice.