Caramel Nut Logs
Caramel Nut Logs requires roughly 3 hours from start to finish. For 9 cents per serving, you get a hor d'oeuvre that serves 100. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 65 calories, 2g of protein, and 3g of fat per serving. Head to the store and pick up butter, salted peanuts, water, and a few other things to make it today. This recipe from Taste of Home has 21 fans. With a spoonacular score of 4%, this dish is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: Caramel Nut Blondies, Caramel Nut Candy, and Caramel Nut Marshmallows.
Servings: 100
Preparation duration: 30 minutes
Cooking duration: 150 minutes
Ingredients:
1/4 cup butter, melted
1-1/4 cups light corn syrup
2 egg whites
1-1/2 cups half-and-half cream, divided
Additional chopped salted peanuts
1/4 teaspoon salt
4 cups (1-1/3 pounds) chopped salted peanuts, divided
2 cups sugar
1 teaspoon vanilla extract
1 cup water, divided
Equipment:
baking pan
aluminum foil
candy thermometer
sauce pan
bowl
wooden spoon
frying pan
Cooking instruction summary:
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 ChristmasAnnual 2011, p69 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. Print Add to Recipe Box Email a Friend
Step by step:
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.
9. Pour over nougat layer in pan. Sprinkle with remaining peanuts, pressing slightly into nougat. Cool for at least 2 hours or until set.
10. Cut into 1-1/2 in. x 1-in. pieces.
11. Roll edges in additional peanuts and shape into logs. Wrap in waxed paper. Store at room temperature.
Nutrition Information:
covered percent of daily need
