Ingredients
Scale
Peanut Butter Nougat
- ¾ cup granulated sugar
- ¼ cup light corn syrup
- 2 tablespoons honey
- ¼ cup water
- 1 large egg white
- ½ cup creamy peanut butter (I used Skippy Natural)
Caramel
- 1 cup granulated sugar
- ½ cup light corn syrup
- ¼ cup water
- ¾ cup heavy cream
- 4 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 2 cups roasted peanuts (salted or unsalted depending on your preference – I used unsalted)
- ½ teaspoon Maldon sea salt, for sprinkling
For assembly
- 2–3 cups carob chips (I used Chatfield’s)
- 2–3 cups white chocolate chips
- 3–4 tablespoons vegetable shortening divided
Instructions
- Make the nougat. Butter a 9 by 13 inch pan and line it with parchment, leaving overhang for easy removal later. Lightly butter the parchment.
- In a small to medium saucepan, gently stir together sugar, corn syrup, honey, and water, being careful not to get sugar on the sides of the pan. Cover the pan with a lid and cook over medium-high heat for 5 minutes. Remove the lid, insert a candy thermometer, and continue cooking until the temperature reaches 275 degrees F.
- While the syrup cooks, whip the egg white to stiff peaks. Because it is only 1 egg white it is difficult to do in the stand mixer, but it can be done. I did it in a large bowl with the hand mixer, which worked well. Take caution when adding the syrup and then beating the finished mixture. It becomes very stiff, so it is difficult to control the mixer. My egg white never quite got to stiff peaks and the recipe still worked.
- When the egg white is whipped and the syrup has reached temperature, immediately remove the syrup from the heat and slowly pour the syrup into the egg white with the mixer running on low. Try to avoid hitting the beater. Increase the speed and beat until the nougat cools slightly and has turned stiff and glossy, about 1 minute.
- Stir in the peanut butter until fully combined. Spread the nougat into an even layer in the prepared pan. Allow to cool while you make the caramel.
- Make the caramel. In a large saucepan, gently stir together the sugar, corn syrup, and water, being careful not to get sugar on the sides of the pan. Cover the pan with a lid and cook over medium-high heat for 5 minutes. Remove the lid and insert a candy thermometer. Continue cooking caramel until it reaches 300 degrees F. You may gently swirl the pan if some of the caramel turns color before the rest.
- Once the caramel reaches 300 degrees F, add the cream and butter, then continue cooking until the caramel reaches 248 degrees F. Remove from the heat and stir in the peanuts and vanilla. Pour the caramel over the nougat. Smooth into an even layer and sprinkle with Maldon salt. Cool at room temperature for 40 minutes. Then cool completely in the refrigerator for at least an hour and up to overnight.
- Assemble the candy bars. Remove the pan of nougat and caramel from the refrigerator. Cut into bite sized pieces. Melt ½ the carob chips in a microwave safe bowl with about 1 tablespoon of shortening in 30 second increments, stirring in between to promote melting and prevent burning. When the carob is fully melted, using a fork, dip 1 piece of the nougat/caramel into it and cover completely. Place on a parchment lined baking sheet to set. Repeat with remaining carob. The process is the same for the white chocolate chips as well.
- Once all the candy bars have been coated, place in the refrigerator to set completely. Bars may be stored in an airtight container in the refrigerator for up to 3 weeks or in the freezer, individually wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 30 minutes.
Notes
Recipe adapted from Not Without Salt
Additional cooling time may be required.
- Prep Time: 1 hour
- Cook Time: 1 hour