Homemade Big Hunk Candy Bars Recipe
Introduction
Homemade Big Hunk Candy Bars are a delightful treat packed with crunchy peanuts and a smooth, sweet nougat center. This recipe brings the classic candy bar experience right to your kitchen, perfect for sharing or enjoying anytime you crave a nostalgic snack.
Ingredients
- 16 ounces peanuts (lightly salted recommended)
- 3 (7 ounce) jars Kraft Marshmallow Creme
- 2¼ cups light corn syrup
- 2¼ cups sugar
- 1½ teaspoons vanilla
- 6 tablespoons butter (slightly melted)
- ¼ teaspoon salt
Instructions
- Step 1: Grease a large cookie sheet with butter or shortening, then spread the peanuts evenly over the greased surface.
- Step 2: In a large mixing bowl, place the marshmallow creme and set it aside.
- Step 3: In a large saucepan, combine the corn syrup and sugar over medium-high heat. Stir constantly with a wooden spoon until it comes to a boil.
- Step 4: Attach a candy thermometer to the saucepan and heat the mixture without stirring until it reaches 290°F (soft crack stage). Avoid stirring during this stage to ensure proper texture.
- Step 5: Remove the pan from heat and let it stand undisturbed for 2 minutes.
- Step 6: Carefully pour the hot syrup into the bowl with marshmallow creme without scraping the sides of the pan. Stir with a wooden spoon until the mixture is smooth.
- Step 7: Add the melted butter, vanilla, and salt to the bowl, stirring until the butter is fully incorporated.
- Step 8: Pour the mixture over the peanuts on the cookie sheet and spread it evenly.
- Step 9: Allow the candy to set at room temperature for about 3 hours. For faster setting, refrigerate until firm.
- Step 10: Once set, cut into squares and optionally turn the pieces over to showcase the peanut side before wrapping in waxed paper.
Tips & Variations
- Use lightly salted peanuts to balance the sweetness and enhance flavor.
- For extra crunch, toast the peanuts lightly before spreading them on the pan.
- Wrap individual pieces in waxed paper to keep them fresh and prevent sticking.
- Experiment with adding a pinch of cinnamon or a splash of almond extract for a unique twist.
Storage
Store the cut candy bars in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks. When ready to enjoy, allow refrigerated pieces to come to room temperature for the best texture. Avoid freezing as it may affect the candy’s consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsalted peanuts instead of lightly salted?
Yes, you can use unsalted peanuts, but adding a small pinch of salt to the candy mixture will help balance the flavors and enhance the taste.
Why shouldn’t I stir the syrup while it reaches 290°F?
Stirring the syrup during this stage can cause sugar crystals to form, resulting in a grainy texture. Allowing it to heat undisturbed ensures a smooth, glossy candy.
PrintHomemade Big Hunk Candy Bars Recipe
This homemade Big Hunk Candy Bars recipe creates a delicious, chewy nougat candy packed with lightly salted peanuts and coated with a marshmallow-syrup mixture. Perfectly sweet and nutty, these candy bars are an indulgent treat that’s easy to make at home with simple pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: About 36 candy bars (depending on size cut) 1x
- Category: Candy
- Method: Stovetop
- Cuisine: American
Ingredients
Peanut Layer
- 16 ounces peanuts (lightly salted recommended)
Marshmallow Mixture
- 3 (7 ounce) jars Kraft Marshmallow Creme
- 2¼ cups light corn syrup
- 2¼ cups sugar
- 1½ teaspoons vanilla extract
- 6 tablespoons butter, slightly melted
- ¼ teaspoon salt
Instructions
- Prepare the Pan and Peanuts: Grease a large cookie sheet thoroughly with butter or shortening to prevent sticking. Spread the 16 ounces of lightly salted peanuts evenly across the greased cookie sheet to form a single layer.
- Set Up Marshmallow Base: In a large mixing bowl, place the 3 jars of Kraft Marshmallow Creme and set it aside for later use.
- Cook Syrup Mixture: In a large saucepan over medium-high heat, combine 2¼ cups light corn syrup and 2¼ cups sugar. Stir constantly with a wooden spoon until the mixture reaches a full boil. Attach a candy thermometer to the pan’s side and allow the mixture to heat to 290°F, the soft crack stage. Importantly, do not stir the mixture while it is heating to 290°F to avoid crystallization.
- Rest the Syrup: Remove the saucepan from heat and let the syrup stand undisturbed for 2 minutes to stabilize the temperature and consistency. Do not stir during this rest period.
- Combine with Marshmallow Creme: Pour the hot syrup carefully into the bowl containing the marshmallow creme without scraping down the sides of the pan. Stir vigorously with a wooden spoon until the mixture is smooth. Then add 6 tablespoons melted butter, 1½ teaspoons vanilla extract, and ¼ teaspoon salt. Stir thoroughly until the butter is completely incorporated and the mixture is uniform.
- Assemble the Candy Bars: Pour the marshmallow and syrup mixture evenly over the peanuts on the cookie sheet. Use a spatula or spoon to spread it out smoothly and cover the peanuts completely.
- Set and Cut: Allow the mixture to set at room temperature for about 3 hours until firm. To speed up setting, place in the refrigerator. Once set, cut into squares. For presentation, turn the candy bars upside down so the peanut side is visible. Wrap in waxed paper for storage or gifting.
Notes
- Use a candy thermometer for accurate temperature measurement to reach the soft crack stage properly.
- Do not stir syrup while heating to 290°F to prevent sugar crystallization.
- Lightly salted peanuts balance the sweetness well; adjust nut saltiness to preference.
- Setting time can be expedited by refrigerating the candy bars after assembly.
- Wrap individually in waxed paper to keep bars fresh and prevent sticking.
Keywords: Big Hunk Candy Bars, homemade candy, marshmallow candy, peanut candy bars, nougat candy
