Makes one 9 by 13-inch slab
All of the goodness of peanut butter in a light nougat—nothing could be better, except maybe adding some chocolate. This nougat pairs well with both dark and milk chocolate. The texture of the nougat will improve a day or two after it is made.
Ingredients
Meringue
- 1 large egg white
- 3 oz (1/4 cup) light corn syrup
- 1 tablespoon vanilla extract
Syrup
- 1 lb (2 cups) granulated sugar
- 6 oz (3/4 cup) water
- 12 oz (1 cup) light corn syrup
- 6 oz (1/2 cup) molasses
Additions and Coatings
- 2 oz (3/4 cup) milk powder
- 2 oz (1/2 cup) confectioners’ sugar
- 9 oz (1 cup) peanut butter
- 1 lb (1 1/2 cups) dark or milk chocolate, melted, tempered, or dark or milk compound coating, melted
- Chopped toasted unsalted peanuts (optional), for garnish, as needed
Directions
- Lightly oil a 9 × 13–inch baking pan and an offset palette knife.
- Combine the egg white, corn syrup, and vanilla extract for the meringue in a 5-quart mixer bowl fitted with a whip attachment. Do not begin whipping yet.
- Combine the granulated sugar, water, corn syrup, and molasses for the syrup in a 2-quart saucepan, cover, bring to a boil without stirring, and insert a thermometer.
- When the syrup reaches 233°F, begin whipping the egg white on high speed.
- Continue cooking the sugar until it reaches 255°F. Remove immediately from the heat and pour the hot syrup into the whipping egg white in a constant stream.
- Continue whipping for 4 minutes after all the syrup has been added.
- While the whites whip, sift together the milk powder and confectioners’ sugar.
- Remove the bowl from the mixer and fold in the milk powder mixture by hand using a rubber spatula.
- Mix in the peanut butter by hand using a rubber spatula.
- Spread in the prepared baking pan using the offset palette knife.
- Allow the nougat to cool completely to room temperature, about 2 hours, or allow to rest overnight.
- Cut into 1-inch squares for individual candies or 1 by 4 1/2–inch strips for bars.
- Dip in chocolate or coating as desired.
- Mark the tops with the dipping fork, and, if desired sprinkle a little of the peanuts on top of each piece before the chocolate sets.
DOUBLE PEANUT NOUGAT To provide a crisp texture, add 6 oz/1 cup chopped toasted (salted or unsalted) peanuts in Step 9.
Keys to Success
- Sugar cooking temperature is critical to achieve the right firmness from the nougat.
- If you want slightly firmer nougat, cook the sugar mixture to a temperature 3° to 4°F higher. For softer nougat, cook the sugar mixture to a temperature 3° to 4°F lower.
- Mix egg whites on the mixer’s highest speed to achieve the best aeration.
- Stream the hot syrup down the inside edge of the mixing bowl so that it goes into the whites and not on the whip or bowl.
- Add the hot syrup to the egg whites in a moderate stream, neither very slowly nor in one gush.
