If you’ve ever craved the chewy, nutty goodness of a Big Hunk candy bar, you’re in for a treat. This classic candy bar combines sweet, creamy nougat with crunchy roasted peanuts for a perfect balance of flavors and textures. Making it at home lets us enjoy that nostalgic taste anytime without hunting down a store-bought bar.
Our Big Hunk candy bar recipe is simple and uses easy-to-find ingredients, so we can whip up a batch in no time. Whether you’re looking for a homemade gift or just want to satisfy your sweet tooth, this recipe delivers that iconic chewy and nutty delight. Let’s dive into crafting this delicious candy bar that’s sure to become a favorite in our kitchen.
Ingredients
To recreate the Big Hunk Candy Bar at home, we need a few simple yet flavorful ingredients. Each component—from the creamy nougat base to the crunchy peanut coating and the rich honey caramel layer—plays a crucial role in capturing the candy bar’s iconic taste and texture.
For the Nougat Base
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 large egg white, beaten until stiff peaks form
- 1 1/2 cups smooth peanut butter
- 1 teaspoon pure vanilla extract
For the Peanut Coating
- 2 cups roasted peanuts, unsalted and chopped
- 1 tablespoon granulated sugar
For the Honey Caramel Layer
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup honey
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon salt
| Ingredient Component | Quantity | Notes |
|---|---|---|
| Granulated Sugar | 5 1/4 cups total | Divided between nougat, peanut, and caramel |
| Light Corn Syrup | 3/4 cup total | For nougat and caramel layers |
| Water | 1/4 cup | For nougat base |
| Egg White | 1 large | Beaten stiff for nougat |
| Smooth Peanut Butter | 1 1/2 cups | Adds creamy texture to nougat |
| Vanilla Extract | 1 teaspoon | Flavor enhancer |
| Roasted Peanuts | 2 cups chopped | Coating for crunch |
| Honey | 1/4 cup | Sweetens and flavors caramel |
| Unsalted Butter | 6 tablespoons | Adds richness to caramel |
| Heavy Cream | 1/2 cup | Smoothes caramel texture |
| Salt | 1/2 teaspoon | Balances caramel sweetness |
This carefully balanced ingredient combination ensures our Big Hunk Candy Bar recreates the perfect harmony of sweet, nutty, and gooey layers.
Equipment Needed
To craft our homemade Big Hunk Candy Bar, having the right equipment ensures precision and success in every step. Here’s what we’ll need to achieve that perfect balance of creamy nougat and crunchy peanuts:
- Candy Thermometer
Essential for monitoring the temperature of sugar and caramel mixtures. Accurate temperature control guarantees the ideal texture for the nougat and caramel layers.
- Mixing Bowls
Use medium to large bowls to combine ingredients smoothly. Stainless steel or glass bowls work best for temperature stability.
- Electric Mixer or Stand Mixer
Whipping egg whites and blending nougat becomes much easier with an electric or stand mixer. This helps us achieve a light fluffy nougat texture.
- Saucepan (Medium size)
A heavy-bottomed saucepan is vital for cooking sugar, corn syrup, honey, and butter without burning. Even heat distribution prevents scorching.
- Spatula
Silicone spatulas are perfect for folding peanuts into the nougat and scraping down the sides of bowls.
- Baking Pan (8×8 inch or similar)
We need a sturdy, non-stick, or parchment-lined baking pan to set the layered candy bars properly.
- Measuring Cups and Spoons
Accurate measurements are key to a perfect batch. Use dry and liquid measuring tools as specified.
- Parchment Paper or Wax Paper
Lining the baking pan prevents sticking and allows easy removal of the candy bars once set.
- Knife or Candy Cutter
For slicing the set Big Hunk candy bars into neat portions.
| Equipment | Purpose |
|---|---|
| Candy Thermometer | Precise temperature monitoring |
| Mixing Bowls | Combining ingredients efficiently |
| Electric/Stand Mixer | Whipping and mixing nougat |
| Medium Saucepan | Cooking sugar mixtures evenly |
| Silicone Spatula | Folding peanuts and scraping |
| 8×8 Inch Baking Pan | Setting and shaping bars |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Parchment or Wax Paper | Non-stick lining for the pan |
| Knife/Candy Cutter | Evenly slicing finished bars |
“Using the right equipment is half the battle in creating an authentic Big Hunk Candy Bar. It ensures each layer binds perfectly and every bite delivers that nostalgic, mouthwatering experience.”
With this equipment ready at hand, we are set to move on to preparing the ingredients for our classic candy bar recipe.
Prep Work
Before we dive into making our Big Hunk Candy Bar, setting up properly is essential to ensure smooth preparation and perfect results. Let’s get started by readying the pan and enhancing the flavor and crunch of our peanuts.
Preparing the Pan
For the 8×8 inch baking pan, line it with parchment paper or wax paper. This step is critical to prevent sticking and make removing the candy bars easy without any mess. Ensure the paper covers the bottom and extends slightly up the sides for effortless lifting.
- Lightly grease the parchment with unsalted butter or non-stick spray.
- Double-check that the paper is smooth and flat to create an even surface for our candy mixture.
This simple prep guarantees a clean release and professional finish for our homemade Big Hunk Candy Bars.
Toasting the Peanuts
To maximize crunchiness and deepen the nutty flavor essential for the signature taste, we toast the peanuts with care:
| Step | Detail |
|---|---|
| Oven Temp | 350°F (175°C) |
| Time | 8-10 minutes |
| Tray | Single layer on rimmed baking sheet |
| Tossing | Every 3-4 minutes for even color |
Instructions:
- Spread roasted peanuts in a single even layer on the baking sheet.
- Place in preheated oven and toast, stirring every few minutes for even roasting.
- Once golden brown and aromatic, remove immediately to cool on a heat-proof surface.
This toasting process intensifies the peanuts’ earthy complexity and adds a satisfying crunch that perfectly complements the creamy nougat and honey caramel layers of our candy bar.
With our pan lined and peanuts toasted, we are perfectly prepped to create the classic texture and flavor that define the Big Hunk Candy Bar Recipe.
Directions
Let’s walk through each step to craft our irresistible Big Hunk Candy Bar, ensuring each layer comes together perfectly for that authentic taste and texture.
Making the Nougat Base
- In a medium saucepan, combine 1 cup granulated sugar, 1/3 cup light corn syrup, and 1/4 cup water.
- Place the pan over medium heat. Attach the candy thermometer, and cook without stirring until the mixture reaches 245°F (118°C).
- While the sugar mixture cooks, beat 1 large egg white in a mixing bowl until stiff peaks form.
- Slowly pour the hot sugar syrup into the egg white while beating continuously at medium speed.
- Add 1/2 cup smooth peanut butter and 1 teaspoon vanilla extract. Continue beating until the nougat thickens and becomes glossy, about 3-5 minutes.
- Gently fold in 1 cup toasted peanuts using a silicone spatula for even distribution without deflating the nougat.
Preparing the Honey Caramel Layer
- In the cleaned saucepan, combine 1/2 cup honey, 1/4 cup unsalted butter, 1/4 cup heavy cream, 1/4 cup granulated sugar, and a pinch of salt.
- Heat over medium heat, stirring constantly until the butter melts and the sugar dissolves.
- Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
- Cook until the caramel reaches 245°F (118°C) on the candy thermometer, about 8-10 minutes.
- Remove from heat and let cool slightly to thicken but remain pourable.
Assembling the Candy Bar
- Pour the nougat base evenly into the prepared 8×8 inch baking pan.
- Smooth the surface with an offset spatula to eliminate air pockets.
- Drizzle the warm honey caramel layer evenly over the nougat. Use a spatula to spread and create an even layer.
- Allow the layered bars to cool at room temperature for 30 minutes, then refrigerate for at least 1 hour until firmly set.
Adding the Peanut Coating
- Once the bars are set, remove them from the pan using the parchment paper edges.
- Place the bars on a cutting board and slice into 12 equal pieces with a sharp knife or candy cutter.
- Roll each piece in additional roasted peanuts to coat the sides, pressing gently to adhere.
- Place the finished bars on a parchment-lined tray and refrigerate for another 15 minutes to set the coating firmly.
| Key Temperatures | Description |
|---|---|
| 245°F (118°C) | Nougat and caramel cooking temp |
| 350°F (175°C) | Peanut toasting temperature |
Cooling and Setting Instructions
Once we have assembled the layers of our Big Hunk Candy Bar in the prepared pan, the cooling and setting process is critical to achieve that perfect texture and firm bite.
- Initial Cooling
Immediately after pouring the combined nougat and honey caramel layers into the pan, let it sit at room temperature for about 15 to 20 minutes. This allows the mixture to begin firming up gently without forming condensation.
- Refrigeration for Setting
After this brief rest, transfer the pan to the refrigerator. We recommend chilling it for at least 2 to 3 hours, or until the candy is completely set and firm to the touch. This step ensures the nougat and caramel layers bond well and hold their shape when sliced.
- Removing from Pan and Slicing
Once set, carefully lift the parchment paper to remove the candy slab from the pan. Use a sharp knife or candy cutter to slice into bite-sized bars or your preferred size. For easier slicing, dip the blade in hot water, then dry it before making each cut.
- Peanut Coating Attachment
To finish, roll or press each bar into the roasted peanuts. The slight stickiness of the honey caramel helps the peanuts adhere perfectly, creating that iconic crunchy exterior.
- Final Chill
Place the peanut-coated bars back into the refrigerator for an additional 30 minutes to ensure the peanut coating is securely set.
| Step | Temperature | Duration | Purpose |
|---|---|---|---|
| Initial Cooling | Room Temperature (~70°F/21°C) | 15-20 minutes | Prevents condensation and starts firming |
| Refrigeration | 35-40°F (2-4°C) | 2-3 hours | Fully sets bars for slicing |
| Final Chill | 35-40°F (2-4°C) | 30 minutes | Secures peanut coating |
Tip: Avoid rushing the cooling process or slicing bars when warm. This can cause the candy to crumble or stick excessively, compromising texture and appearance.
Following these Cooling and Setting Instructions will yield Big Hunk Candy Bars with that signature chewy nougat center, sticky honey caramel, and perfectly crunchy peanut coating—making every bite irresistibly authentic.
Storage Tips
To keep our Big Hunk Candy Bar fresh and maintain its signature texture, proper storage is essential. Follow these guidelines for the best results:
Room Temperature Storage
- Store the candy bars in an airtight container at room temperature if you plan to enjoy them within 3 to 5 days.
- Keep them in a cool, dry place, away from direct sunlight or heat sources to prevent the caramel from melting or the nougat from becoming too soft.
Refrigeration
- For longer storage up to 2 weeks, wrap each bar individually in wax paper or plastic wrap to prevent sticking.
- Place the wrapped bars in an airtight container and refrigerate. Proper wrapping ensures the candy retains its chewy center and crunchy peanut coating without absorbing fridge odors.
Freezing Tips
- To preserve the candy for an extended period, we recommend freezing.
- Wrap each bar tightly in plastic wrap, then place them in a freezer-safe container or resealable freezer bag.
- Label the package with the date to track storage time.
- Frozen bars can last up to 3 months without significant loss in flavor or texture.
Thawing Instructions
- Thaw the bars at room temperature for 1 to 2 hours before serving.
- Avoid microwaving or reheating to prevent melting or texture loss.
| Storage Method | Wrap Type | Storage Duration | Best Conditions |
|---|---|---|---|
| Room Temperature | Airtight container | 3 to 5 days | Cool dry place, away from heat |
| Refrigeration | Wax or plastic wrap + airtight container | Up to 2 weeks | Wrapped tightly, avoid odors |
| Freezing | Plastic wrap + freezer-safe container/bag | Up to 3 months | Proper wrapping, labeled |
“Storing our homemade Big Hunk Candy Bars correctly ensures each bite remains as irresistible as the first.“
By following these storage tips, we can effortlessly preserve the chewy nougat, gooey honey caramel, and crunchy peanut coating that make this candy bar a nostalgic delight.
Conclusion
Making Big Hunk candy bars at home is a rewarding experience that brings a classic treat right into our kitchens. With just a handful of ingredients and some careful steps, we can enjoy that perfect balance of chewy nougat, sweet caramel, and crunchy peanuts anytime we want.
The process is straightforward but requires attention to detail, especially when it comes to temperature and cooling. By following the right techniques and storage tips, we ensure that every bite delivers the nostalgic flavor and satisfying texture we love.
This recipe not only satisfies our sweet tooth but also makes a thoughtful homemade gift or a fun project to share with family and friends. Let’s get cooking and enjoy the timeless delight of Big Hunk candy bars made from scratch!
Frequently Asked Questions
What ingredients do I need to make homemade Big Hunk candy bars?
You need granulated sugar, light corn syrup, water, egg white, smooth peanut butter, vanilla extract, roasted peanuts, honey, unsalted butter, heavy cream, and salt.
What equipment is essential for making these candy bars?
Important tools include a candy thermometer, mixing bowls, an electric or stand mixer, a medium saucepan, a silicone spatula, an 8×8 inch baking pan, parchment or wax paper, and a knife or candy cutter.
How do I prepare the peanuts before adding them to the candy bars?
Toast the peanuts in a 350°F (175°C) oven for 8-10 minutes, stirring occasionally for even roasting. This enhances flavor and crunch.
At what temperature should I cook the nougat and caramel layers?
Cook both the nougat and caramel mixtures to 245°F (118°C) for the best texture and consistency.
How long should the candy bars cool and set before slicing?
Let the bars cool at room temperature for 15-20 minutes, then refrigerate for 2-3 hours to fully set before slicing.
Can I store homemade Big Hunk candy bars, and if so, how?
Yes, store them wrapped in airtight containers at room temperature, in the fridge, or frozen. Proper wrapping keeps the bars fresh and maintains texture.
How do I assemble the layers of the candy bar?
Pour the nougat base into the prepared pan, let it set slightly, then add the honey caramel layer on top. Allow both layers to set fully before slicing.
Why is it important not to rush the cooling process?
Rushing cooling can affect texture, making the nougat and caramel too soft or sticky. Proper cooling ensures a chewy center and crunchy peanut coating.
What makes this homemade Big Hunk candy bar recipe special?
It combines a creamy nougat base, sticky honey caramel, and crunchy roasted peanuts to perfectly mimic the classic Big Hunk candy bar with simple ingredients and easy steps.