Instructions

1. Place the marshmallow creme, extract and powdered sugar in a mixing bowl and knead with your hands until combined. You will have a very stiff dough.

2. Divide the into eight separate pieces. Roll each into a cylinder shape.

3. Wrap each of the cylinders with wax paper to cover. Place these in the freezer for at least two hours until they are frozen solid.

4. Place the chopped nuts into a skillet on top of the stove. Toast the nuts, stirring constantly, over medium heat for five to nine minutes, depending on the type and size of the chopped nuts. When the nuts are done your kitchen will smell fragrant, and the nuts will be slightly browned. Place these in a shallow bowl. See reference 1.

5. Place the caramels in a microwave-safe bowl with the water and melt over high heat for three minutes, removing to stir every 30 seconds. The caramels should be completely melted.

6. Line a baking sheet with wax paper. Remove the rolls from the freezer.

7. Unwrap one of the dough rolls, dip it into the caramel to completely cover it. Use a pair of forks to move the roll in the caramel to coat it without getting your fingers sticky.

8. Pick up the roll with the two forks and transfer it to the bowl with the toasted nuts. Roll in the nuts to coat. Place the finished salted nut roll on the wax paper lined baking sheet. Continue with the remaining dough rolls.

9. Wrap the finished rolls in wax paper and store in an airtight container in the refrigerator for up to a month.