When I was a little girl my dad would take me to the "Mini Barn", a local convenient store. It was a child's dream come true. They had slush puppies, cry baby gum, and much more...but one of my all time favorite treats were the Big Hunks.
My husband loves them just as much as I do, so when I came across this homemade version from the brilliant sisters over at Six Sisters Stuff, I knew I had to try them! I'm here to tell you these are even better than the real deal! If you love Big Hunks, then give this recipe a shot!!
You can find the original recipe here.
Big Hunks
16 oz. peanuts, salted
21 oz. Marshmallow Creme
2 1/4 cups corn syrup
2 1/4 granulated sugar
1 1/2 tsp. vanilla
6 Tbsp. butter, melted
1/4 tsp. saltGrease a large cookie sheet with butter. Then spread the peanuts all over the greased cookie sheet. In a large mixing bowl, put in the marshmallow creme and set aside. In a large saucepan combine the corn syrup and sugar over medium high heat and stir constantly using a wooden spoon until it comes to a boil. Pull out your candy thermometer and let the mixture cook until it reaches 280 degrees F. DO NOT STIR DURING THIS TIME. Remove the saucepan from the heat and let sit for 2 minutes. DO NOT STIR. without scraping the sides of the pan, pour the mixture into the bowl with the marshmallow creme and stir until smooth. Add the butter, vanilla, and salt and stir until the butter is incorporated. Pour on to the prepared pan with the peanuts. Let sit at room temperature until set. Cut up and wrap in wax paper.
16 oz. peanuts, salted
21 oz. Marshmallow Creme
2 1/4 cups corn syrup
2 1/4 granulated sugar
1 1/2 tsp. vanilla
6 Tbsp. butter, melted
1/4 tsp. saltGrease a large cookie sheet with butter. Then spread the peanuts all over the greased cookie sheet. In a large mixing bowl, put in the marshmallow creme and set aside. In a large saucepan combine the corn syrup and sugar over medium high heat and stir constantly using a wooden spoon until it comes to a boil. Pull out your candy thermometer and let the mixture cook until it reaches 280 degrees F. DO NOT STIR DURING THIS TIME. Remove the saucepan from the heat and let sit for 2 minutes. DO NOT STIR. without scraping the sides of the pan, pour the mixture into the bowl with the marshmallow creme and stir until smooth. Add the butter, vanilla, and salt and stir until the butter is incorporated. Pour on to the prepared pan with the peanuts. Let sit at room temperature until set. Cut up and wrap in wax paper.
Step-by-step
Grease a large cookie sheet with butter. Then spread the peanuts all over the greased cookie sheet.
In a large saucepan combine the corn syrup and sugar over medium high heat and stir constantly using a wooden spoon until it comes to a boil. Pull out your candy thermometer and let the mixture cook until it reaches 280 degrees F. DO NOT STIR DURING THIS TIME. Remove the saucepan from the heat and let sit for 2 minutes.
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DO NOT STIR. without scraping the sides of the pan, pour the mixture into the bowl with the marshmallow creme and stir until smooth. Add the butter, vanilla, and salt and stir until the butter is incorporated. Pour on to the prepared pan with the peanuts.
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Let sit at room temperature until set. Cut up and wrap in wax paper.
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