Big Hunk Nougat Candy Bar Recipes

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BIG HUNK CANDY BARS



Big Hunk Candy Bars image

Provided by Get Off Your Butt and BAKE

Number Of Ingredients 7

1 larger bottle Planters Dry Roasted Peanuts (lightly salted)
3 smaller jars Kraft Marshmallow Cream or FLUFF
2 1/4 cups light corn syrup
2 1/4 cups sugar
1 1/2 tsp vanilla
6 Tbsp butter, melted (I add chunks un-melted with the marshmallow cream instead - see pictures)
1/4 tsp salt

Steps:

  • Butter a large cookie sheet. Scatter peanuts equally on cookie sheet.
  • Place marshmallow cream in a LARGE bowl, set aside.
  • In a large saucepan, combine corn syrup and sugar. Place over medium high heat. Stir constantly with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 280 degrees F, or to soft crack stage. (don't stir during this time) Remove from heat and let stand 2 minutes undisturbed.
  • Without scraping, pour entire batch into marshmallow cream and stir with a wooden spoon until smooth. Add butter, vanilla, and salt and stir with wooden spoon until butter in incorporated.
  • Pour into prepared pan and spread evenly across peanuts.
  • Allow to stand at room temperature until firm, about 3 hours. Cut and wrap in wax paper.

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