Caramel Nut Candy Recipe
Caramel Nut Candy Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
You can stir up a batch of these coconut-coated peanut caramel logs in no time, since they're made in the microwave! Both of my sons-in-law rate these as their favorite homemade candies.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 28 caramels
  • 1/4 cup butter
  • 2 tablespoons half-and-half cream
  • 1-1/2 cups confectioners' sugar
  • 1 cup salted peanuts
  • 2 cups miniature marshmallows
  • 1 to 2 cups sweetened shredded coconut

Directions

Place caramels, butter and cream in a 2-qt. microwave-safe dish. Microwave, uncovered, on medium for 1 minute; stir. Microwave 1-2 minutes more, stirring every minute, until smooth. Stir in sugar until smooth. Add peanuts. Gently fold in marshmallows.
Sprinkle coconut in a 10-in. x 5-in. strip onto two sheets of waxed paper; spoon caramel mixture down the center of coconut. Using the waxed paper, coat caramel with coconut and roll into two 10-in. logs. Discard waxed paper. Wrap logs in plastic wrap and chill for 4 hours. Remove plastic wrap. Cut logs into 1/2-in. slices. Store in airtight container in the refrigerator. Yield: about 4 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Caramel Nut Candy in Quick Cooking May/June 1998, p29

Nutritional Facts

2 each: 160 calories, 7g fat (4g saturated fat), 7mg cholesterol, 87mg sodium, 23g carbohydrate (19g sugars, 1g fiber), 2g protein.

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  • 28 caramels
  • 1/4 cup butter
  • 2 tablespoons half-and-half cream
  • 1-1/2 cups confectioners' sugar
  • 1 cup salted peanuts
  • 2 cups miniature marshmallows
  • 1 to 2 cups sweetened shredded coconut
  1. Place caramels, butter and cream in a 2-qt. microwave-safe dish. Microwave, uncovered, on medium for 1 minute; stir. Microwave 1-2 minutes more, stirring every minute, until smooth. Stir in sugar until smooth. Add peanuts. Gently fold in marshmallows.
  2. Sprinkle coconut in a 10-in. x 5-in. strip onto two sheets of waxed paper; spoon caramel mixture down the center of coconut. Using the waxed paper, coat caramel with coconut and roll into two 10-in. logs. Discard waxed paper. Wrap logs in plastic wrap and chill for 4 hours. Remove plastic wrap. Cut logs into 1/2-in. slices. Store in airtight container in the refrigerator. Yield: about 4 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Caramel Nut Candy in Quick Cooking May/June 1998, p29

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