Caramel Nut Log - cooking recipe

Ingredients

Filling
1/2 cup butter
1 (7 ounce) jar marshmallow creme
4 1/2 - 5 cups powdered sugar
Coating
1 (14 ounce) package caramels, unwrapped
2 tablespoons butter
2 tablespoons half-and-half
2 2 cups cashews or 2 cups pecans

Preparation

Microwave 1/2 cup butter and marshmallow creme in large microwave-safe bowl on HIGH, stirring once, until melted (1 1/2 to 2 1/2 minutes).
Stir until well mixed.
Stir in 4 1/2 cups powdered sugar; mix well.
Place onto surface lightly sprinkled with powdered sugar; knead in up to 1/2 cup additional powdered sugar with hands until mixture is firm and no longer shiny.
Divide mixture into 6 equal parts.
Shape each into 5x1-inch log; wrap in plastic food wrap.
Freeze until firm (at least 2 hours or overnight).
Line another baking sheet with waxed paper.
Set aside.
Place chopped nuts on another sheet of waxed paper.
Set aside.
Place caramels, 2 tablespoons butter and half& half in 2-quart saucepan.
Cook over medium heat, stirring often, until caramels are melted and smooth.
Reduce heat to low to keep caramel mixture warm.
Remove logs from freezer; unwrap.
Dip 1 log into warm caramel mixture with tongs or two-pronged meat fork.
Turn to coat; allow excess caramel mixture to drip back into pan.
Place caramel-coated log on nut-covered waxed paper.
Lifting waxed paper, roll log to coat with nuts.
(Use hands to press nuts into log, if necessary.) Set log onto waxed paper-lined baking sheet to cool.
Repeat with remaining logs.
Refrigerate 1 hour; wrap each log in plastic food wrap.
Store refrigerated.
To serve, cut each log into 12 slices; place each into foil candy cup.