SALTED NUT ROLLS RECIPES

Name: Salted Nut Roll
Prep time: 15 min
Total time: 15 min
Yield: 8 serving(s)
Ingredients: 3 cups powdered sugar; 1 (7 ounce) jar marshmallow creme; 1 teaspoon vanilla; 1/4 teaspoon almond extract; 14 ounces caramels; 3 tablespoons water; 2 cups chopped salted nuts

SALTED NUT ROLL RECIPE - FOOD.COM - FOOD.COM - RECIP…

Salted Nut Roll Recipe - Food.com - Food.com - Recip… image

One of the yummiest candy recipes from my mom's collection. I like it with pecans, but it was meant for cashews or peanuts. I'm guessing any salted nut would be fabulous!

Total Time 15 minutes

Prep Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

3 cups powdered sugar
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla
1/4 teaspoon almond extract
14 ounces caramels
3 tablespoons water
2 cups chopped salted nuts

Steps:

Mix center well kneading till smooth, it will seem very dry.
Shape into 8 rolls, roll them in wax paper.
Freeze for 2 hours.
Melt caramels with water and beat well.
Roll logs in caramel and then into chopped nuts.
Keep in an airtight plastic container lined with wax paper and keep refrigerated.
Keeps 2-4 weeks.
Prep time is to make them only -- not freezer time.

Nutrition Facts : Calories 654.6, FatContent 21.8, SaturatedFatContent 3.6, CholesterolContent 3.5, SodiumContent 372.4, CarbohydrateContent 112.6, FiberContent 3.1, SugarContent 90.5, ProteinContent 8.4

INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES

Instant Pot Recipes – The official curated Instant Pot recipes image

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 1

Number Of Ingredients 9

Ingredients

3 lb chicken carcasses (chicken wings, necks, or other parts)
2 onions (unpeeled , cut into wedges)
1 garlic head (unpeeled, cuthalf crosswise)
3 celery stalks (chopped)
3 carrots (peeled, chopped)
3 bay leaves
2 each fresh thyme springs
1 1/2 tsp whole peppercorns
2 tbsp cider vinegar

Steps:

Toss all the ingredients into the Cooking Vessel add enough water to cover.
Close the lid. Select-SLOW COOK and set the time to 10 hours. Press START.
Once the cooking cycle is complete, open the lid.
Strain the chicken stock through strainer and cool. Remove the fat with a spoon and discard it.
Add salt if desired.
Refrigerate in an airtight container or mason jar for about a week. Alternatively, you can store in freezer for later use.

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