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Des: Caramel Nut Logs

Source of Recipe

.
Caramel Nut Logs

Country Woman Christmas Annual 2011
Not yet rated.
Prep: 30 min Cook: 2-1/2 hours
Yield: 4-1/2 pounds. - 100 servings

It’s a good thing this recipe makes a lot—the wrapped logs never stick around long! They take a bit of effort to make but are well worth it. —Karen Haen, Sturgeon Bay, Wisconsin *Test Kitchen Approved

Ingredients:
• 4 cups (1-1/3 pounds) chopped salted peanuts, divided
• 3 cups sugar, divided
• 1-1/3 cups light corn syrup, divided
• 1 cup water, divided
• 2 egg whites
• 1/4 cup butter, melted
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
•
• COATING:
• 2 cups sugar
• 1-1/2 cups half-and-half cream, divided
• 1-1/4 cups light corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Additional chopped salted peanuts

Directions:
1. Line a 15-in. x 10-in. x 1-in. baking pan with foil; spray foil with cooking spray. Sprinkle with 2 cups peanuts; set aside.

2. In a small heavy saucepan, combine 3/4 cup sugar, 2/3 cup corn syrup and 1/4 cup water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low. Cook, without stirring, until a candy thermometer reads 250° (hard-ball stage).

3. Meanwhile, beat egg whites in a heat-proof large bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream, beating constantly at high speed for 5 minutes or until thickened. Cover and set aside.

4. In a large heavy saucepan, combine the remaining sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook, without stirring, until a candy thermometer reads 290° (soft-crack stage).

5. Gradually pour hot syrup into egg white mixture; stir with a wooden spoon. Stir in the butter, vanilla and salt.

6. Pour mixture over peanuts in pan; press down evenly with buttered fingers.

7. For coating, in a large saucepan, combine the sugar, 1/2 cup cream and corn syrup. Bring to a boil over medium heat, stirring constantly; add remaining cream. Reduce heat to medium-low; cook and stir until a candy thermometer reads 242° (soft-ball stage).

8. Remove from the heat; stir in vanilla and salt. Pour over nougat layer in pan. Sprinkle with remaining peanuts, pressing slightly into nougat. Cool for at least 2 hours or until set. Cut into 1-1/2 in. x 1-in. pieces. Roll edges in additional peanuts and shape into logs. Wrap in waxed paper. Store at room temperature.


Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.


1 piece equals 107 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 44 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.