BIG HUNK NOUGAT CANDY BAR

BIG HUNK NOUGAT CANDY BAR image

Provided by @MakeItYours

Number Of Ingredients 12

Part 1:
1 1/2 c. sugar
1 1/4 c. light corn syrup
1/4 c. water
3 small egg whites
Part 2:
3 c. sugar
3 c. light corn syrup
4 t. vanilla
1/2 c. melted butter
1 t. salt
3 c. redskin peanuts (grandma uses slivered almonds)

Steps:

To make part one, combine sugar, corn syrup and water in a heavy saucepan. Cook over medium heat, stirring until sugar is dissolved. Continue to cook at low boil to the soft ball stage (238°).
When syrup reaches 230°, beat egg whites until they stand in peaks.
When syrup reaches 238°, add it in a fine stream to egg whites, beating constantly with electric mixer on medium speed, until mixture becomes thick and is lukewarm.
To make part two, combine sugar and corn syrup in a 4 qt. heavy saucepan. Cook over medium heat, stirring constantly, to the soft crack stage (275°).
Meanwhile, place part 1 in a lightly buttered large heavy bowl. Pour hot candy (part 2) over it all at once. Mix with heavy wooden spoon. Slowly add vanilla and melted butter, continuing to stir. Add salt and nuts and mix again. Turn onto a well buttered jelly roll pan. Cut and wrap with waxed paper when cooled.
Var: omit the nuts and add cut up jujubes.