Good Question: How Are Salted Nut Rolls Made?

By Jason DeRusha, WCCO-TV

One sector of the economy that has been holding its own is the candy industry. Pearson’s Candy Company in St. Paul has been producing the Salted Nut Roll for nearly 80 years.

Each day, 225,000 Salted Nut Rolls roll down conveyors inside Pearson’s Candy Company on West 7th Street in St. Paul.

“It’s a magical business,” said Larry Hassler, who bought Pearson’s nearly 30 years ago.

The Nut Roll was first manufactured in Pearson’s Minneapolis facility in 1933. It was called the Choo-Choo because there were many salted nut rolls at the time. The original Choo-Choo cost a nickel.

“The center is the beginning,” said David King, assistant production superintendent at Pearson’s.

The candy center is made with corn syrup, sugar, and water, cooked into a slurry then cooled over a huge metal drum. As that blends together, caramel starts cooking at 241 degrees.

Then a mixture of, sugar, water, milk, vegetable oil, corn syrup goes into kettles. That too goes over a large metal drum, with cold water being circulated inside to cool it down to 97 degrees.

The temperature while cooking the candy is very important.

“If the caramel is not the right temp the peanuts will fall off,” said King.

Upstairs, 1,900-pound bags of US #1 Virginia peanuts, grown in the Carolinas, empty onto a conveyor belt. They use 200 tons of peanuts every month.

After this step, the pieces are ready to go downstairs, where they’ll be assembled into the Salted Nut Roll. The contents are pressed into a mold made from a bed of starch.

“The liquid center sits overnight to have some of the moisture wicked away,” King explained. “It’d be impossible to assemble the candy bar with a liquid center.

The center gets covered with the caramel and coated with peanuts, and then it’s all rolled together into a tight roll.

The last part of the candy bar assembly was so secret, King wouldn’t let us show it to WCCO-TV viewers.

“We need some secrets,” said King.

Once the candy is ready, they’re encased in those distinctive red wrappers and two employees prepare them to be sold.

Two-hundred people in St. Paul create approximately 50 million Salted Nut Rolls a year, according to the company. The recipe for the confection hasn’t changed in 80 years.

More from Jason DeRusha

One Comment

  1. Common Sense up North says:

    Ok, thanks a lot!! I’ve been reallllllly good about not eating candy. My weakness being sweet/salty. THUS the salted nut roll.
    Talk to ya later, I’m going to town now!

  2. Barb Harnois says:

    Good question….here’s GOOD QUESTION…. I noticed as the employees were making these salted nut rolls …NONE OF THEM WERE WEARING GLOVES !!! touching all the nut roll bars and picking bad peanuts out , and I saw only one person wearng a hair net,,,,YUCK !!!!!!

    Why ???????????????

  3. Justin says:


    It is actually more unsanitary if they DO use gloves, hard for me to believe at first! A lot of places don’t actually have workers wearing gloves or hair nets. If you go to a high class restaurant, the cooks are often never wearing either of them.

    But my question is, when they talked about the caramel part, are they referring to the caramel nut roll or what? As many nut rolls as I’ve had, I have not noticed tasting any caramel.

    1. Barb Harnois says:

      Disagree. on the gloves thing. they should have at least wore gloves for the WCCO report. Why is it unsanitary to wear gloves ? they could change them often if nessary . I do not know whom washed their hands after a bathroom vist or a sneeze. I know others do not wear gloves at times , but when you SEE it on TV in the process, it is just yucky !!!

    2. Mumstheword says:

      If you look closely you will see the layer of carmel in the nut roll, just under the surface of peanuts. 🙂

  4. Ken Morris says:


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