Salted Nut Roll

By Norma-2

Ingredients

• 2 tsp. plus 1/2 cup butter
• (NO substitutes), softened, divided
• 3 3/4 cups confectioners’ sugar
• 1/2 c. instant nonfat dry milk powder
• 1/2 c. sugar
• 1/2 c. light corn syrup
• 1 tsp. vanilla extract
• 1 pkg. (14 oz) caramels
• 1 TB milk or half-and-half cream
• 2 c. shopped peanuts

Preparation

Step 1

Butter an 8-in square pan with 2 tsp. butter; set aside. Combine confectioners’ sugar and milk powder; set aside. In a heavy saucepan, combine ½ 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. In a microwave or heavy saucepan, melt caramels with milk, stirring often. Roll logs in caramel mixture, then in peanuts. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with a serrated knife. Yield about 3¼ pounds.