Chocolate, caramel, nougat, and peanuts. One of my favorite flavor combinations.
Watch the video here.
INGREDIENTS
473 g light corn syrup (divided in half)
237 g cream
118 g milk
600 g sugar (divided in half)
1/4 Tsp salt
300 g roasted peanuts
1 room temperature egg white
118 g water
177 g creamy peanut butter
1/2 Tsp vanilla
And 900 g chocolate.
DIRECTIONS
Line a 9-by-13-inch pan with greased parchment.
Peanut Caramel Layer
In a medium saucepan over medium heat, combine half of the corn syrup, half of the sugar, cream, milk, and salt.
Stir continuously until the sugar is melted and the mixture is smooth.
When the mixture starts to boil, put a lid on the pan for a couple of minutes to wash down the sides of the pan.
Remove the lid and insert a candy thermometer.
Stirring occasionally, cook the caramel to 240 F (AKA the soft-ball stage).
Once the candy has reached the proper temperature, remove it from the heat and immediately stir in the peanuts.
Pour the candy into the prepared pan and smooth it into an even layer.
Peanut Nougat
Place the remaining corn syrup, water, and remaining sugar into a medium saucepan over medium heat.
Stir constantly until the sugar is dissolved, then insert a candy thermometer.
While the sugar syrup boils, place the egg white in the bowl of a large stand mixer.
Whip it on high speed until stiff peaks form.
Once the sugar syrup has reached 246 F, remove it from the heat.
Turn the mixer to high and slowly pour the sugar syrup into the mixing bowl.
Whip the mixture for about two minutes, until it’s well-mixed but still thin.
Add the peanut butter and vanilla to the mixture, and mix briefly to incorporate the ingredients.
Add the nougat to the caramel in the 9-by-13 pan.
Chill the candy for at least 4 hours.
When you’re ready to finish your candy, remove it from the refrigerator and let it sit for half an hour or so.
Remove the candy from the pan and, using a sharp knife, cut the candy into as many pieces as you’d like.
Melt or temper your chocolate.
Dunk a bar in the melted chocolate, caramel side facing up.
Remove the bar from the chocolate, allowing the excess to drip back down into the bowl.
Place the dipped bar on the lined cutting board.
Repeat with the remaining bars, then leave them on the counter until the chocolate sets.
