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Homemade Big Hunk Nougat




Source of Recipe


KSL
Homemade Big Hunk Nougat

http://media.bonnint.net/slc/2495/249543/24954330.jpg?filter=ksl/150x92_crop

* 3 cups dry roasted peanuts (about 18 oz)
* 3 jars (7 oz each) marshmallow cream
* 2 1/4 cups light corn syrup
* 2 1/4 cups sugar
* 1 1/2 teaspoons vanilla
* 6 tablespoons butter
* 1/4 teaspoon salt

Method:

Spray 11x17 baking sheet, with edges, with non-stick spray; sprinkle with peanuts, set aside.

Place marshmallow cream in large mixing bowl, set aside.

Combine corn syrup and sugar in saucepan; place over medium heat, stir constantly until mixture comes to a boil. Remove spoon; using a candy thermometer cook syrup to 280 degrees or to a soft crack stage (syrup will make a soft crack sound when dropped into cold water and is hard but pliable when picked up with the fingers).

Remove syrup from heat and allow to cool 2 minutes. Pour syrup over marshmallow cream (do not scrape pan), add butter, vanilla and salt; fold ingredients together using a wooden spoon. Pour over peanuts and spread evenly on prepared pan. Allow nougat to stand at room temperature for 3 hours or until firm. Cut into bite-size pieces and wrap in wax paper or cellophane.

Notes:

My good friend Janelle Reynolds, West Jordan, Utah shared with me her recipe for this delicious copy-cat nougat candy. It tastes just like the commercial Big Hunk candy bar, and it is an excellent addition to homemade Christmas fudge, caramels and hard tack candies for family and friends! Makes approximately 187 pieces, serves approximately 62