Homemade Big Hunk Candy Bars are a soft and chewy treat that’s even better than the store-bought version! With a delightful combination of marshmallow creme, peanuts, and a perfectly chewy nougat, these nostalgic candy bars are simple to make and sure to satisfy your sweet tooth. Perfect for gifting, snacking, or sharing, this recipe is a fun way to recreate a classic favorite at home.
These homemade Big Hunk Candy Bars feature a chewy nougat base filled with vanilla flavor and topped with lightly salted peanuts. Every bite offers the perfect balance of sweet, salty, and chewy textures. Making your own Big Hunk Candy Bars at home is a great way to enjoy a fresher, more flavorful version of this classic candy bar.
Why You’ll Love These Big Hunk Candy Bars
- Better than Store-Bought: Fresh and full of flavor, with no preservatives.
- Easy to Make: Simple ingredients and straightforward steps.
- Perfect for Sharing: Great for parties, gifts, or just to satisfy your candy cravings!
Ingredients Notes for Homemade Big Hunk Candy Bars
- 16 ounces peanuts: Lightly salted peanuts provide the perfect contrast to the sweet nougat.
- 3 (7-ounce) jars Kraft Marshmallow Creme: The base for the chewy nougat.
- 2¼ cups light corn syrup: Adds sweetness and creates the candy’s signature chewy texture.
- 2¼ cups sugar: Balances the saltiness of the peanuts and sweetens the nougat.
- 1½ teaspoons vanilla: Enhances the flavor of the candy.
- 6 tablespoons butter (slightly melted): Adds richness and smoothness to the candy.
- ¼ teaspoon salt: Balances the sweetness and enhances the overall flavor.
Kitchen Tools Needed for Big Hunk Candy Bars
- Half-Sheet Pan: To spread the candy evenly.
- Large Mixing Bowl: To combine the nougat mixture.
- Large Saucepan: For heating the sugar and corn syrup.
- Wooden Spoon: Essential for stirring without transferring heat.
- Candy Thermometer: Ensures the perfect consistency by reaching the soft crack stage (290°F).
How to Make Homemade Big Hunk Candy Bars
Step 1: Prepare the Pan
Grease a large cookie sheet or half-sheet pan with butter or shortening. Spread the peanuts evenly across the greased pan.
Step 2: Prep the Marshmallow Creme
Spoon the marshmallow creme into a large mixing bowl and set aside.
Step 3: Cook the Sugar Mixture
In a large saucepan, combine the light corn syrup and sugar over medium-high heat. Stir constantly with a wooden spoon until the mixture begins to boil. Once boiling, clip the candy thermometer to the side of the pan and heat the mixture to 290°F (soft crack stage). Do not stir while the mixture is heating to 290°F to ensure the perfect texture.
Step 4: Rest the Mixture
Remove the saucepan from the heat and let it sit undisturbed for 2 minutes.
Step 5: Combine with Marshmallow Creme
Without scraping the sides of the saucepan, pour the hot sugar mixture into the bowl with the marshmallow creme. Stir with a wooden spoon until smooth. Add the melted butter, vanilla, and salt, and continue stirring until the butter is fully incorporated.
Step 6: Assemble the Candy Bars
Pour the nougat mixture evenly over the peanuts in the prepared pan. Use a spatula to spread it out in an even layer.
Step 7: Let the Candy Set
Allow the candy to set at room temperature for about 3 hours, or refrigerate to speed up the process.
Step 8: Cut and Serve
Once set, cut the candy into squares or bars. For presentation, flip the bars upside down so the peanuts are visible. Wrap individual pieces in wax paper for storage or gifting.
How to Store Homemade Big Hunk Candy Bars
Store the Big Hunk Candy Bars in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the refrigerator for up to 3 weeks. Wrap each piece in wax paper to prevent sticking.
Homemade Big Hunk Candy Bar Variations
- Nut Swap: Substitute peanuts with cashews, almonds, or hazelnuts for a different flavor profile.
- Chocolate Coating: Dip the candy bars in melted chocolate for a decadent twist.
- Caramel Addition: Add a drizzle of caramel on top of the peanuts before pouring the nougat.
- Sea Salt Finish: Sprinkle coarse sea salt on top for a salty-sweet flavor combination.
What to Serve with Homemade Big Hunk Candy Bars
- Coffee or Tea: The rich, sweet flavor pairs well with a warm beverage.
- Ice Cream: Chop the candy into pieces and sprinkle over vanilla or chocolate ice cream.
- Candy Platter: Include these bars on a dessert board with other homemade candies like fudge or truffles.
Top Tips for Perfect Big Hunk Candy Bars
- Use a Candy Thermometer: Heating the sugar mixture to exactly 290°F ensures the proper texture.
- Don’t Stir After Boiling: Stirring while the sugar mixture heats can ruin the texture of the candy.
- Work Quickly: Once the hot sugar mixture is poured into the marshmallow creme, stir and pour it into the pan before it starts to set.
- Grease the Pan Generously: This makes removing the candy easier once it’s set.
- Flip for Presentation: Show off the peanut layer by flipping the candy bars before serving.
Helpful Notes
- For a softer nougat texture, reduce the cooking temperature to 280°F (soft ball stage).
- Use fresh peanuts for the best flavor and texture.
- Stir the mixture with a wooden spoon, as metal spoons can get too hot and affect the mixture’s consistency.
Tips from Well-Known Chefs
- Ree Drummond: “A touch of sea salt sprinkled on top enhances the sweetness of homemade candy.
- Ina Garten: “Quality ingredients, like fresh peanuts and pure vanilla, make a big difference in homemade sweets.”
- Martha Stewart: “Allow plenty of time for the candy to set to ensure clean, neat cuts.”
Frequently Asked Questions (FAQ)
1. Can I use mini marshmallows instead of marshmallow creme?
It’s possible, but marshmallow creme provides a smoother texture. If using marshmallows, melt them thoroughly before combining with the sugar mixture.
2. How do I prevent the candy from sticking to the pan?
Make sure the pan is generously greased with butter or shortening.
3. Can I make this recipe without a candy thermometer?
While a candy thermometer is the most accurate method, you can test for the soft crack stage by dropping a small amount of the sugar mixture into cold water. It should form brittle threads.
4. Can I freeze these candy bars?
Yes, wrap them tightly in wax paper and store them in a freezer-safe container for up to 3 months.
5. What’s the best way to cut the candy?
Use a sharp, greased knife to cut cleanly through the candy once it’s fully set.
Homemade Big Hunk Candy Bars are the perfect blend of chewy, nutty, and sweet flavors. They’re a nostalgic treat that’s sure to impress your family and friends!
Homemade Big Hunk Candy Bars
Ingredients
- – 16 ounces peanuts lightly salted
- – 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
- Prepare the Pan: Grease a large cookie sheet with butter or shortening. Spread the peanuts evenly over the greased cookie sheet.
- Prepare Marshmallow Base: In a large mixing bowl, add the marshmallow creme and set aside.
- Cook Sugar Mixture: 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. Clip a candy thermometer to the side of the pan and heat to 290°F (soft crack stage). Do not stir during this time.
- Let Rest: Once the mixture reaches 290°F, remove it from heat and let it stand undisturbed for 2 minutes.
- Combine Mixtures: Without scraping the sides of the pan, pour the sugar mixture into the marshmallow creme bowl. Stir with a wooden spoon until smooth. Add the butter, vanilla, and salt, and continue stirring until the butter is fully incorporated.
- Assemble the Candy: Pour the nougat mixture over the prepared peanuts and spread it evenly in the pan.
- Set and Serve: Let the candy set at room temperature for about 3 hours (or chill in the fridge to speed up the process). Once set, cut into squares and wrap in wax paper if desired. Flip the pieces upside down to show the peanut side.
Notes
- Do not stir the sugar mixture while it is heating to 290°F, as this will affect the final texture of the candy.
- Store candy in an airtight container for up to 1 week.
- For faster setting, refrigerate the candy.