Caramel Nut Pops

I've been lucky enough to have my parents visiting for a week, so of course I demanded that my mom jump into the kitchen with me to make Christmas candies :)  How could I pass up the chance to soak up some of her wisdom and snap a few photos to share?

These little pops are a twist on a candy my mom has made since before I was born.  She makes this candy in a log roll shape, but we thought it would be cute on a stick.  Because sticks and ribbons make everything cute, am I right?  Right.  Plus, making them in individual portions makes it easier to share as gifts.

Later this week, I'll be posting our adventures making marshmallows from scratch (totally messy, totally fun)!

Candy Land,

Caramel Nut Roll Pops

1/2 lb. (230g) Kraft Caramels, 28-30 caramels
1/4 c. evaporated milk
2 Tbsp. unsalted butter
2 c. sifted powdered sugar *
36 regular marshmallows
1 1/2 c. chopped peanuts or pecans

lollipop sticks
white melting chocolate or white chocolate chips

In a double boiler over a medium boil, melt the butter with the evaporated milk.  Add caramels and melt until smooth, stirring often.  Stir in powdered sugar and stir until smooth.  Remove from heat and dip marshmallows into caramel and then roll in chopped nuts.  Allow to cool and set on parchment or wax paper.  Melt white chocolate in the microwave at 50% power, stirring every 30 seconds.  Dip end of sticks into melted chocolate and poke into marshmallows.  Allow chocolate to cool and harden before handling.  Store in an airtight container or wrap in individual bags with ribbon.

* Note: Sift the powdered sugar before measuring.

         

         

Ingredient Lineup:

In a double boiler, melt butter with evaporated milk.

Add the caramels:

 And melt, stirring often, until smooth.

Add sifted powdered sugar:

The powdered sugar will be lumpy at first:

But keep stirring until smooth:

Hold each marshmallow by the edges, and dip into the caramel.

Stir caramel often so that it doesn't become too thick to easily dip the marshmallows.

Roll the dipped edge in chopped pecans or peanuts.

Allow to cool on parchment or wax paper.

Dip the ends of sticks into melted white chocolate

and poke into each marshmallow.

Once cooled, bag and tie off with ribbon.