Chocolate-Dipped Peanut Nougat

• 1 tablespoon butter
• 1 jar (16 ounces) dry roasted peanuts
• 3 jars (7 ounces each) marshmallow creme
• 2-1/4 cups sugar
• 2-1/4 cups corn syrup
• 6 tablespoons butter, cubed
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 to 1-1/2 pounds dark or milk chocolate candy coating, melted

1. Line a 15x10x1-in. pan with foil, letting ends extend over sides by 1 in.; grease foil with 1 tablespoon butter. Sprinkle peanuts evenly into pan.
2. Place marshmallow creme in a large heatproof bowl. In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until a candy thermometer reads 280u0b0 (soft-crack stage), about 10 minutes.
3. Remove from heat; cool 2 minutes. Pour over marshmallow creme (do not scrape saucepan). Stir in cubed butter, vanilla and salt. Immediately pour over peanuts in pan, spreading evenly. Let stand at least 3 hours or until set.
4. Using foil, lift candy out of pan. Gently peel off foil. With a greased knife, cut candy into 1-in. squares.
5. Dip candy into melted candy coating; allow excess to drip off. Place on waxed paper-lined
6. ; refrigerate until set. Store between layers of waxed paper in airtight containers.

butter, peanuts, marshmallow creme, sugar, corn syrup, butter, vanilla, salt, milk chocolate

Taken from www.tasteofhome.com/recipes/chocolate-dipped-peanut-nougat/ (may not work)