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1
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).
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2
Stir until well mixed.
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3
Stir in 4 1/2 cups powdered sugar; mix well.
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4
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.
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5
Divide mixture into 6 equal parts.
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6
Shape each into 5x1-inch log; wrap in plastic food wrap.
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7
Freeze until firm (at least 2 hours or overnight).
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8
Line another baking sheet with waxed paper.
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9
Set aside.
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10
Place chopped nuts on another sheet of waxed paper.
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11
Set aside.
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12
Place caramels, 2 tablespoons butter and half& half in 2-quart saucepan.
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13
Cook over medium heat, stirring often, until caramels are melted and smooth.
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14
Reduce heat to low to keep caramel mixture warm.
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15
Remove logs from freezer; unwrap.
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16
Dip 1 log into warm caramel mixture with tongs or two-pronged meat fork.
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17
Turn to coat; allow excess caramel mixture to drip back into pan.
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18
Place caramel-coated log on nut-covered waxed paper.
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19
Lifting waxed paper, roll log to coat with nuts.
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20
(Use hands to press nuts into log, if necessary.) Set log onto waxed paper-lined baking sheet to cool.
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21
Repeat with remaining logs.
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22
Refrigerate 1 hour; wrap each log in plastic food wrap.
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23
Store refrigerated.
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24
To serve, cut each log into 12 slices; place each into foil candy cup.
