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Nutty Marshmallows

adapted by Angela Litzinger at test.angelaskitchen.com Loy of GrandmaLoysKitchen.blogspot.com
Sprinkle these with a pinch of salt and they are a bit like salted nut rolls. Love it!
4.75 from 4 votes
Course candy, dairy free, desserts &amp, easy, gfcf, gluten free, kid friendly, treats, Valentine's Day


  • 1 1/2 to 2 cups gluten & dairy free milk substitute of choice I used one can coconut milk
  • 1 10 ounce package gluten free marshmallows
  • 3 cups toasted and finely chopped nuts
  • optional sprinkles, chopped chocolate, etc.
  • optional pop sticks


  • Heat milk substitute in a small deep saucepan until very hot, but do not allow to boil. Place nuts in a shallow container and have any skrinkles you are using out and assessable. Place a plate to put the rolled marshmallows on close to the saucepan of hot milk substitute.
  • With a pair of tongs, dip a marshmallow into the hot milk substitute. OR put a pop stick into the marshmallow and use the stick for dipping. Leave the marshmallow in for 10-15 seconds. Add large sprinkles if using, then put marshmallow on the ground nuts. Use a spoon to drop nuts onto the top of the marshmallow then roll to completely cover with nuts. Set onto plate to cool. Makes about 36 marshmallows. Put in a single layer in a shallow container and cover to store. These are best eaten within two or three days of making. At our house they never last that long.