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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 100 |
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Itâs a good thing this recipe makes a lotâthe wrapped logs never stick around long! They take a bit of effort to make but are well worth it. âKaren Haen, Sturgeon Bay, Wisconsin Ingredients:
4 cups (1-1/3 pounds) chopped salted peanuts, divided |
3 cups sugar, divided |
1-1/3 cups light corn syrup, divided |
1 cup water, divided |
2 egg whites |
1/4 cup butter, melted |
2 teaspoons vanilla extract |
1/8 teaspoon salt |
coating: |
2 cups sugar |
1-1/2 cups half-and-half cream, divided |
1-1/4 cups light corn syrup |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
additional chopped salted peanuts |
Directions:
1. Line a 15-in. x 10-in. x 1-in. baking pan with foil; spray foil with cooking spray. Sprinkle with 2 cups peanuts; set aside.
2. In a small heavy saucepan, combine 3/4 cup sugar, 2/3 cup corn syrup and 1/4 cup water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low. Cook, without stirring, until a candy thermometer reads 250° (hard-ball stage).
3. Meanwhile, beat egg whites in a heat-proof large bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream, beating constantly at high speed for 5 minutes or until thickened. Cover and set aside.
4. In a large heavy saucepan, combine the remaining sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook, without stirring, until a candy thermometer reads 290° (soft-crack stage).
5. Gradually pour hot syrup into egg white mixture; stir with a wooden spoon. Stir in the butter, vanilla and salt.
6. Pour mixture over peanuts in pan; press down evenly with buttered fingers.
7. For coating, in a large saucepan, combine the sugar, 1/2 cup cream and corn syrup. Bring to a boil over medium heat, stirring constantly; add remaining cream. Reduce heat to medium-low; cook and stir until a candy thermometer reads 242° (soft-ball stage).
8. Remove from the heat; stir in vanilla and salt. Pour over nougat layer in pan. Sprinkle with remaining peanuts, pressing slightly into nougat. Cool for at least 2 hours or until set. Cut into 1-1/2 in. x 1-in. pieces. Roll edges in additional peanuts and shape into logs. Wrap in waxed paper. Store at room temperature. Yield: 4-1/2 pounds.
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