Caramel Nut Logs Recipe
Caramel Nut Logs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Featured In: Food Gifts for Dad
MAKES:
100 servings
TOTAL TIME:
Prep: 30 min Cook: 2-1/2 hours
MAKES:
100 servings
TOTAL TIME:
Prep: 30 min Cook: 2-1/2 hours

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

Directions

Line a 15-in. x 10-in. x 1-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. Yield: 4-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Caramel Nut Logs in Country Woman Christmas Annual 2011, p69

Nutritional Facts

1 piece: 107 calories, 4g fat (1g saturated fat), 3mg cholesterol, 44mg sodium, 18g carbohydrate (13g sugars, 0 fiber), 2g protein.

  • 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
  1. Line a 15-in. x 10-in. x 1-in. baking pan with foil; spray foil with cooking spray. Sprinkle with 2 cups peanuts; set aside.
  2. 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).
  3. 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.
  4. 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).
  5. Gradually pour hot syrup into egg white mixture; stir with a wooden spoon. Stir in the butter, vanilla and salt.
  6. Pour mixture over peanuts in pan; press down evenly with buttered fingers.
  7. 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).
  8. 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. Yield: 4-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Caramel Nut Logs in Country Woman Christmas Annual 2011, p69

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