Big Hunk Nougat Candy Bar Recipes

BIG HUNK CANDY BARS

Big Hunk Candy Bars image

Provided by Get Off Your Butt and BAKE

Number Of Ingredients 7

Ingredients

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.

HOMEMADE BIG HUNK CANDY BARS

Homemade Big Hunk Candy Bars image

These soft and chewy Big Hunks are better than the store bought and so easy to make!

Provided by Six Sisters Stuff

Yield 72

Number Of Ingredients 7

Ingredients

16 ounces peanuts (I used lightly salted)
3 (7 ounce) jars Kraft Marshmallow Creme
2 1/4 cups light corn syrup
2 1/4 cups sugar
1 1/2 teaspoons vanilla
6 Tablespoons butter (slightly melted)
1/4 teaspoon salt

Steps:

Grease a large cookie sheet with butter or shortening. Then spread the peanuts all over the greased cookie sheet.
In a large mixing bowl put the marshmallow creme, and then set aside.
In a large saucepan combine the corn syrup and sugar over medium high heat and stir constantly using a wooden spoon until it comes to a boil. Clip the candy thermometer on the side of the pan and heat it to 290 degrees F (soft crack stage). Do Not Stir During The Time It Reaches 290 degrees! (Trust me on this - do not stir while it's reaching the 290 degrees)
Then remove from heat and let stand for 2 minutes (do not stir during this time - let it set undisturbed).
Without scraping sides of the pan, pour into the marshmallow cream bowl and stir with a wooden spoon until smooth. Then add in the butter, vanilla, and salt and stir with wooden spoon until the butter is incorporated.
Pour into the prepared pan and spread evenly over the peanuts.
Let it set at room temperature until set, about 3 hours. You can put it in the fridge to set up faster. You can cut them up and wrap in waxed paper. After cutting them in squares we turned them upside down so you could see the side with the peanuts.

Nutrition Facts : Servingsize 1 serving, Calories 7563 kcal, Fat 296 g, SaturatedFat 79 g, Cholesterol 183 mg, Sodium 3562 mg, Carbohydrate 1226 g, Sugar 1124 g, Protein 112 mg

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