Ingredients

How to make it

  • INSTRUCTIONS IN () ARE FOR MAKING HALF A RECIPE.
  • MAKE THE PEANUT CARAMEL
  • Line the bottom and sides of a 15½ x 10½ (9 x 9) jelly roll pan with heavy duty aluminum foil, leaving a 2” overhang on the short ends. Fold the overhang underneath the pan. Butter the bottom of the blade of an offset metal cake spatula.
  • Lightly butter the sides of a heavy 3 ½ or 4 quart saucepan.
  • Add the cream, corn syrup, sugars, butter and salt.
  • Stir constantly with a wooden spoon, cook mixture over medium-low heat for 5 to 10 minutes, until the sugar crystals are completely dissolved. Wash down the sides of the pan occasionally.
  • Raise the heat to medium and bring the mixture to a boil. Insert a candy thermometer and cook 30 to 40 minutes, stirring frequently until the thermometer registers 246°.
  • Remove the pan from the heat and stir in the vanilla and peanuts.
  • Pour the mixture into the prepared pan and spread with the buttered spatula.
  • Set the pan of caramel on a wire rack for 2 to 3 hours or overnight to cool completely.
  • MAKE THE PEANUT BUTTER NOUGAT
  • Butter the bottom of the blade of an offset metal cake spatula.
  • In a heavy 3 ½ to 4 quart saucepan, combine corn syrup, sugars, and water.
  • Stir constantly over medium-low heat for 5 to 10 minutes. Wash down the sides of the pan occasionally.
  • Raise the heat to medium and bring the mixture to a boil. Insert a candy thermometer and cook 18 to 22 minutes until the thermometer registers 246°. Do NOT stir during cooking process.
  • When the syrup reaches 242° start beating the egg whites.
  • Beat the egg whites until frothy. Add the cream of tartar. Increase the speed and continue beating until stiff shiny peaks form.
  • Transfer the syrup from the pan into a heat resistant measuring cup.
  • At low speed, pour the syrup down the side of the egg whites.
  • Continue beating for 3 to 5 minutes until mixture forms a thick shiny ribbon.
  • Remove the wire whip and replace with the paddle attachment.
  • At low speed, beat in the peanut butter, peanuts and vanilla.
  • Quickly scrape the nougat over the cooled caramel.
  • Cover the surface with plastic wrap that has been lightly sprayed with canola or other vegetable oil and refrigerate for 2 to 3 hours, until the nougat is firm.
  • Remove the pan of peanut caramel nougat from the refrigerator and leave at room temperature overnight.
  • COAT THE CANDY BARS
  • Remove plastic wrap from the surface of the nougat. Invert onto a cutting board. Re-invert so that the peanut butter nougat side is facing upwards. Cut the candy into serving pieces. Dip into couverture.. Set onto a chilled parchment covered cookie sheet to set.

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    ahmed1 ate it and said...
    This is saved Zena!!
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    yummy in the tummy....and how!!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    great fantastic recipe
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    Omg its candy day in the kitchen hahaha nice one yummmmmmm
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes