There’s something magical about biting into a Homemade Big Hunk Candy Bar—chewy, nutty, and irresistibly sweet. This nostalgic treat combines crunchy peanuts with a melt-in-your-mouth honey nougat, all wrapped in a golden caramel layer. With just 15 minutes of active cooking and a bit of patience, you can recreate this classic American favorite in your own kitchen. The result? A candy bar that’s perfectly balanced, with a satisfying mix of textures and a rich, buttery flavor that lingers.
Whether you’re sharing with friends or indulging solo, these bars are a delightful way to satisfy your sweet tooth. Plus, they’re made with simple ingredients, so you know exactly what’s going into every bite. The 3-hour wait is worth it for that first heavenly taste of homemade goodness.
What You’ll Need to Make Homemade Big Hunk Candy Bars
- 16 ounces peanuts (lightly salted recommended)
- 3 (7 ounce) jars Kraft Marshmallow Creme
- 2¼ cups light corn syrup
- 2¼ cups sugar
- 1½ teaspoons vanilla extract
- 6 Tablespoons butter (slightly melted)
- ¼ teaspoon salt
Step-by-Step Instructions for Perfect Candy Bars
- Prepare the pan: Grease a large cookie sheet with butter or shortening. Spread the peanuts evenly across the greased sheet.
- Set up the marshmallow mixture: In a large mixing bowl, add the marshmallow creme and set aside.
- Cook the syrup: In a large saucepan, combine the corn syrup and sugar over medium-high heat. Stir constantly with a wooden spoon until the mixture comes to a boil.
- Heat to 290°F: Attach a candy thermometer to the side of the pan. Heat the mixture to 290°F (soft crack stage). Do not stir while it reaches this temperature.
- Let it rest: Remove the pan from heat and let it stand undisturbed for 2 minutes. Do not stir during this time.
- Combine with marshmallow: Carefully pour the syrup into the bowl with the marshmallow creme (avoid scraping the sides of the pan). Stir with a wooden spoon until smooth.
- Add remaining ingredients: Mix in the butter, vanilla, and salt. Stir until the butter is fully incorporated.
- Pour and spread: Pour the mixture over the prepared peanuts on the cookie sheet. Spread it evenly using a spatula.
- Let it set: Allow the candy to set at room temperature for about 3 hours. For faster setting, place it in the fridge.
- Cut and wrap: Once set, cut the candy into squares. Wrap each piece in waxed paper, flipping them upside down to showcase the peanut side.
Storage and Serving Tips for Big Hunk Candy Bars
Once your Big Hunk Candy Bars are set, cut them into squares or rectangles and wrap them individually in waxed paper or parchment paper. Store them in an airtight container at room temperature for up to 2 weeks, or in the fridge for up to a month. For a fun twist, serve them with a drizzle of melted chocolate or caramel sauce for extra indulgence!
Recipe Variations to Try
Feel free to get creative with this recipe! Swap out the peanuts for almonds, cashews, or a mix of your favorite nuts. You can also add a sprinkle of sea salt on top before the candy sets for a sweet-and-salty flavor. For a chocolatey version, mix in ½ cup of cocoa powder with the marshmallow creme or dip the finished bars in melted chocolate.
Time-Saving Tips for Busy Bakers
To speed up the setting process, place the candy in the fridge for about 1 hour instead of waiting 3 hours at room temperature. If you’re short on time, you can also use pre-chopped nuts to skip the step of spreading them evenly. Just make sure they’re lightly salted for the best flavor balance!
Essential Equipment for Candy Making
A candy thermometer is a must for this recipe to ensure the sugar mixture reaches the soft crack stage (290°F). Use a heavy-bottomed saucepan to prevent scorching, and a wooden spoon for stirring to avoid melting or scratching your cookware. A large, greased cookie sheet will help you spread the mixture evenly over the peanuts.
Common Questions Answered
Can I use honey instead of corn syrup? While honey can be used, it will alter the flavor and texture slightly. Stick to light corn syrup for the classic Big Hunk taste. Why can’t I stir while heating to 290°F? Stirring can cause crystallization, which will make the candy grainy. Trust the process and let the thermometer do the work!
Homemade Big Hunk Candy Bars
Ingredients
- 16 ounces peanuts (I used lightly salted)
- 3 (7 ounce) jars Kraft Marshmallow Creme
- 2¼ cups light corn syrup
- 2¼ cups sugar
- 1½ teaspoons vanilla
- 6 Tablespoons butter slightly melted
- ¼ teaspoon salt
Instructions
- Grease a large cookie sheet with butter or shortening. Then spread the peanuts all over the greased cookie sheet.
- In a large mixing bowl put the marshmallow creme, and then 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. Clip the candy thermometer on the side of the pan and heat it to 290 degrees F (soft crack stage). Do Not Stir During The Time It Reaches 290 degrees! (Trust me on this – do not stir while it’s reaching the 290 degrees)
- Then remove from heat and let stand for 2 minutes (do not stir during this time – let it set undisturbed).
- Without scraping sides of the pan, pour into the marshmallow cream bowl and stir with a wooden spoon until smooth. Then add in the butter, vanilla, and salt and stir with wooden spoon until the butter is incorporated.
- Pour into the prepared pan and spread evenly over the peanuts.
- Let it set at room temperature until set, about 3 hours. You can put it in the fridge to set up faster. You can cut them up and wrap in waxed paper. After cutting them in squares we turned them upside down so you could see the side with the peanuts.