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Caramel Nut Logs

 Caramel Nut Logs
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
100 ServingsPrep: 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

2 of 2

Caramel Nut Logs (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 piece equals 107 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 44 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.