We’ve always been huge fans of the Big Hunk Candy Bar with its irresistible chewy nougat and crunchy peanuts. This American classic originated in the mid-20th century as a nostalgic treat that combines sweet and salty flavors in every bite.
In our kitchen we’ve recreated this beloved candy bar from scratch so you can enjoy homemade versions anytime. Let’s dive into our simple recipe that brings that signature texture right to your table.
Ingredients
To recreate the signature chewy nougat and crunchy peanuts of our beloved Big Hunk Candy Bar, we start by assembling these key ingredients. Each one plays a vital role in capturing the nostalgic texture and flavor that makes this mid-20th century classic so irresistible.
Nougat Base Ingredients
We prepare the nougat foundation first, as it forms the chewy heart of our Big Hunk Candy Bar:
- 2 cups granulated sugar: Provides the sweet base for the nougat’s signature chewiness.
- 1 cup light corn syrup: Adds glossy sheen and prevents crystallization for a smooth, pliable texture.
- ½ cup honey: Infuses natural sweetness and helps achieve the golden hue and sticky consistency.
- ¼ cup water: Used to dissolve sugars evenly, ensuring a perfectly balanced syrup.
- 2 large egg whites: Whipped to create airy foam that lightens the nougat and enhances its marshmallow-like quality.
- 1 teaspoon vanilla extract: Delivers warm, aromatic notes that complement the peanuts’ earthiness.
- ½ teaspoon salt: Balances sweetness and amplifies the overall flavor profile.
Add-Ins and Toppings
- 2 cups roasted peanuts: Chopped coarsely for that satisfying crunch that defines our Big Hunk Candy Bar; use unsalted if you prefer to control salt levels.
- Optional: ¼ cup powdered sugar: For dusting the finished bars, adding a subtle sweetness and preventing sticking during cutting.
Tools and Equipment
Before we dive into preparing our homemade Big Hunk Candy Bars, having the right tools ensures precision and safety, especially when working with hot sugar mixtures. These items help us achieve the perfect chewy nougat texture while minimizing risks.
Essential Tools
We’ll need a selection of basic kitchen equipment to handle the heating, mixing, and shaping processes effectively. Here’s a detailed list:
- Candy Thermometer: This is crucial for monitoring sugar syrup temperatures accurately, as reaching the exact point (around 250°F or the hard-ball stage) prevents our nougat from being too soft or too hard.
- Heavy-Bottomed Saucepan: Ideal for even heat distribution when melting sugar and corn syrup, reducing the risk of scorching our sweet base.
- Stand Mixer or Electric Hand Mixer: We rely on this for whipping egg whites into stiff peaks quickly and efficiently, which incorporates air for the signature light, chewy consistency.
- Large Mixing Bowls: Use heatproof ones to combine ingredients like peanuts and vanilla extract without transferring heat issues.
- Baking Sheet or 9×13-Inch Pan: Lined with parchment paper, this allows our candy mixture to set properly and makes it easy to cut into bars.
- Silicone Spatula or Wooden Spoon: Perfect for stirring hot mixtures and scraping down sides, ensuring every bit of our ingredients blends seamlessly.
- Measuring Cups and Spoons: Precision is key in candy-making, so these help us measure out granulated sugar, honey, and other components accurately.
- Parchment Paper or Silicone Mat: This non-stick surface prevents our candy from sticking during cooling and cutting, making cleanup a breeze.
With these tools in hand, we’re fully prepared to transition smoothly from gathering ingredients to the exciting steps of creating our nostalgic treat.
Instructions
Now that we have gathered our ingredients and tools, we guide you through crafting homemade Big Hunk Candy Bars with precision to capture their signature chewy nougat and crunchy peanuts.
Prep
Before we begin cooking, let’s prepare our workspace and ingredients for a smooth process. First, line a 9×13-inch baking sheet with parchment paper and lightly grease it with cooking spray to prevent sticking. Measure out 2 cups of granulated sugar, 1 cup of light corn syrup, 1/2 cup of honey, and 1/2 cup of water into separate bowls for easy access—accuracy here ensures the perfect chewiness of our Big Hunk Candy Bars. In a stand mixer fitted with the whisk attachment, place 2 large egg whites and a pinch of salt; have 1 teaspoon of vanilla extract ready nearby. If your peanuts aren’t roasted, spread 2 cups of unsalted peanuts on a baking sheet and roast them in a preheated oven at 350°F for 10 minutes until golden and fragrant—this step adds the essential crunch that defines the candy.
Cook
With everything prepped, we move to cooking the nougat base to achieve the ideal texture. In a heavy-bottomed saucepan over medium heat, combine the granulated sugar, light corn syrup, honey, and water; stir constantly with a silicone spatula until the mixture reaches 240°F on a candy thermometer—this soft-ball stage is crucial for the chewy consistency of Big Hunk Candy Bars. While the sugar mixture heats, start the stand mixer on medium speed to whip the egg whites and salt until they form stiff peaks; this takes about 2-3 minutes and creates a light, airy base. Once the sugar mixture hits the target temperature, remove it from the heat and slowly pour it into the whipped egg whites while mixing on low speed; increase to high speed and beat for 5 minutes until the mixture thickens and turns glossy—this vigorous whipping incorporates air for that nostalgic chew.
Assemble
Now we assemble the candy by incorporating the crunchy elements for a balanced bite. Gradually fold in the roasted peanuts using a wooden spoon until evenly distributed throughout the nougat mixture—this step ensures every piece of our Big Hunk Candy Bars has the perfect peanut crunch. Pour the warm mixture into the prepared baking sheet and spread it evenly with the spatula to about 1-inch thickness. If desired, dust the top lightly with 1/4 cup of powdered sugar for a subtle sweetness and to prevent sticking—forming the bars at this stage locks in the texture we love.
Cool and Set
To finish, we let the candy cool and set for the best results. Place the baking sheet on a wire rack and allow it to cool at room temperature for at least 2 hours or until firm; for faster setting, refrigerate for 1 hour—patience here preserves the chewy integrity of Big Hunk Candy Bars. Once set, use a sharp knife to cut the slab into 1-inch bars or squares, yielding approximately 24 pieces based on size.
| Step | Estimated Time (minutes) | Temperature (°F) |
|---|---|---|
| Cook sugar mixture | 10-15 | 240 |
| Whip egg whites | 2-3 | N/A |
| Beat combined mixture | 5 | N/A |
| Cool at room temperature | 120 | Room temp (68-72) |
Make-Ahead and Storage
As we perfect our homemade Big Hunk Candy Bars, planning ahead and proper storage ensure these chewy, peanut-studded treats retain their signature crunch and nougat texture. Let’s explore how we can prepare them in advance and keep them fresh for maximum enjoyment.
Making Ahead
We love making Big Hunk Candy Bars ahead of time to simplify gifting or snacking during busy weeks. Prepare the nougat mixture up to 24 hours in advance by following the cooking and mixing steps, then pour it into the lined baking sheet as directed. Cover the uncut mixture tightly with plastic wrap and refrigerate it immediately to prevent drying out. When you’re ready to serve, let it sit at room temperature for about 30 minutes to soften slightly before cutting into bars. This method preserves the candy’s chewy integrity without compromising flavor, making it ideal for holiday prep or party planning.
Storage Tips
Storing your Big Hunk Candy Bars correctly is key to maintaining their irresistible chew and crunch. Once cooled and cut, place the bars in an airtight container to lock in freshness. For short-term storage, keep them at room temperature in a cool, dry spot; they stay optimal for up to 7 days. If you need longer preservation, refrigerate them in an airtight container lined with parchment paper to avoid moisture buildup, extending shelf life to 2 weeks.
| Storage Method | Duration | Conditions | Notes |
|---|---|---|---|
| Room Temperature | Up to 7 days | Cool, dry place | Ideal for immediate snacking; monitor for softening. |
| Refrigeration | Up to 2 weeks | Airtight container | Best for humidity-prone areas; bring to room temperature before eating to restore texture. |
| Freezing | Up to 3 months | Freezer-safe bag or container | Wrap individually in plastic wrap first; thaw in fridge overnight for the freshest taste. |
Always check for signs of staleness, such as excessive hardening or off odors, before consuming. By following these steps, we ensure our Big Hunk Candy Bars remain a delightful, nostalgic treat every time.
Conclusion
We’ve loved sharing this homemade Big Hunk Candy Bar adventure with you
It’s a fun way to recapture that classic nostalgia right in your kitchen
You’ll find these bars become a go-to treat for family gatherings or sweet cravings
Trust us they’re worth the effort for that perfect chewy crunch every time
Frequently Asked Questions
What is a Big Hunk Candy Bar?
A Big Hunk Candy Bar is a classic mid-20th century American treat known for its chewy nougat base combined with crunchy roasted peanuts. This nostalgic candy offers a perfect balance of texture and flavor, making it a beloved snack.
What ingredients are needed for a homemade Big Hunk Candy Bar?
To make homemade Big Hunk Candy Bars, you’ll need granulated sugar, light corn syrup, honey, water, egg whites, vanilla extract, salt, and roasted peanuts for crunch. Optional powdered sugar can be used for dusting. These ingredients create the candy’s signature chewy texture and taste.
What tools are essential for making Big Hunk Candy Bars?
Key tools include a candy thermometer for accurate sugar temperature, a heavy-bottomed saucepan for even heating, a stand mixer for whipping egg whites, large mixing bowls, a lined baking sheet, a silicone spatula, and measuring cups. These ensure a smooth candy-making process.
How do I make Big Hunk Candy Bars step by step?
Start by preparing a lined baking sheet and measuring ingredients. Cook the sugar mixture to the right temperature, whip egg whites separately, then fold in peanuts and pour into the sheet. Cool completely before cutting into bars. Patience during cooling maintains the chewy texture, yielding about 24 pieces.
Can I prepare Big Hunk Candy Bars in advance?
Yes, you can make the nougat mixture up to 24 hours ahead and store it covered in the refrigerator. This allows for easy assembly later, helping maintain freshness and texture for your homemade treats.
How should I store homemade Big Hunk Candy Bars?
Store cut bars in an airtight container at room temperature for up to 7 days, or refrigerate for up to 2 weeks to preserve crunch and nougat. For longer storage, freeze them for up to 3 months; thaw at room temperature before enjoying.
Why is a candy thermometer important for this recipe?
A candy thermometer is crucial to monitor sugar temperatures accurately, ensuring the nougat achieves the perfect chewy consistency without becoming too hard or sticky, which is key to replicating the original Big Hunk texture.