CARAMEL NUT LOGS

Caramel Nut Logs image

It's a good thing this recipe makes a lot-the wrapped logs never stick around long! They take a bit of effort to make but are well worth it. -Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Time 3h

Yield 4-1/2 pounds.

Number Of Ingredients 15

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

Steps:

Line a 15x10x1-in. baking pan with foil; spray foil with cooking spray. Sprinkle with 2 cups peanuts; set aside., 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)., 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., 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)., Gradually pour hot syrup into egg white mixture; stir with a wooden spoon. Stir in the butter, vanilla and salt., Pour mixture over peanuts in pan; press down evenly with buttered fingers., 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)., 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.

Nutrition Facts : Calories 107 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 44mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.