Ingredients:
- 3 cups dry roasted peanuts (about 18 oz) 2 cups
- 3 jars (7 oz each) marshmallow cream 2 jars
- 2 1/4 cups light corn syrup 1 1/3 plus 2 TBS plus a little
- 2 1/4 cups sugar 1 1/3 plus 2 TBS plus a little
- 1 1/2 teaspoons vanilla 1/3 tsp
- 6 tablespoons butter 4 TBS
- 1/4 teaspoon salt little bit
2/3 of a recipe amounts are on the right of words
Method:
Spray 11×17 baking sheet, with edges, with non-stick spray; sprinkle with peanuts, set aside.
Place marshmallow cream in large mixing bowl, set aside.
Combine corn syrup and sugar in saucepan; place over medium heat, stir constantly until mixture comes to a boil. Remove spoon; using a candy thermometer cook syrup to 280 degrees or to a soft crack stage (syrup will make a soft crack sound when dropped into cold water and is hard but pliable when picked up with the fingers).
Remove syrup from heat and allow to cool 2 minutes. Pour syrup over marshmallow cream (do not scrape pan), add butter, vanilla and salt; fold ingredients together using a wooden spoon. Pour over peanuts and spread evenly on prepared pan. Allow nougat to stand at room temperature for 3 hours or until firm. Cut into bite-size pieces and wrap in wax paper or cellophane.
Notes:
Makes approximately 187 pieces, serves approximately 62