Skip the chocolate and the caramel. Give the Christmas candy no one
else will make.
Wrap up homemade big hunk candy!
Homemade Big Hunk Nougat
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
Spray 11×17 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
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV
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