Place dry roasted peanuts into a greased 8x8 or 9x9 glass Pyrex baking dish.

In a candy pan or sauce pan with a thick bottom, over medium to medium high heat, bring Agave syrup and sugar to a boil. While stirring, do not scrape down the sides of the pan-stir across the bottom.

Stirring continually and using a candy thermometer, continue boiling until sugar mixture reaches 290°. Adjust heat as needed to reach the temperature but not burn the sugar. (should take 10 to 12 minutes-this is an estimate due to differences in pans and temperatures)

When sugar mixture has reached 290°, remove pan from heat and let stand for 2 minutes.

While mixture sits, place marshmallow creme into to heat safe mixing bowl.

Then, Pour the sugar mixture over the marshmallow creme. Stir with a wooden spoon to combine.

Next, add in the vanilla, salt and melted butter, while the mixture is still hot. Stir.

As soon as the ingredients are mixed in, pour the nougat over the peanuts in the baking dish-cover all of the peanuts.

Allow time to cool and set up. Then, cut into desired sized pieces and enjoy or wrap in candy wrappers to eat later. Store at room temperature. These Big Hunk bars or bites make great gifts for the holidays.