6 (1 ounce) squares honey-roasted almonds
1 1/2 cups chopped pecans
2 tablespoons butter
3 tablespoons brown sugar
1 tablespoon molasses
1 teaspoon vanilla extract
1/8 cup orange juice
1 cup orange sherbet
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 teaspoon lemon zest
1/4 teaspoon lemon zest
2 tablespoons kirsch
Place almonds, peanut nougat, pecans and butter in large bowl. Stir with an electric whisk to combine; set aside.
In a large bowl, cream together brown sugar, molasses, orange juice, orange sherbet, orange sherbet, lemon extract, lemon zest and lemon zest. Beat in remaining ingredients. Pour mixture into pastry bag fitted with a 3/4 cup hook; pipe shape into rollers.
Heat stove-top water to 350 degrees F (175 degrees C). Place rolls into pan.
Bake in preheated oven for 60 minutes, or until toothpick inserted into center comes out clean. Remove rolls from oven and allow to cool completely on wire rack. Brush cream over warm rolls while warm. Serve hot out of dish or container.
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