Peanut Butter Nougat

ByLaura Monroe

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 title=”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

[/ingredients]

[directions title=”Directions”]

  1. Lightly oil a 9 × 13–inch baking pan and an offset palette knife.
  2. 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.
  3. 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.
  4. When the syrup reaches 233°F, begin whipping the egg white on high speed.
  5. 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.
  6. Continue whipping for 4 minutes after all the syrup has been added.
  7. While the whites whip, sift together the milk powder and confectioners’ sugar.
  8. Remove the bowl from the mixer and fold in the milk powder mixture by hand using a rubber spatula.
  9. Mix in the peanut butter by hand using a rubber spatula.
  10. Spread in the prepared baking pan using the offset palette knife.
  11. Allow the nougat to cool completely to room temperature, about 2 hours, or allow to rest overnight.
  12. Cut into 1-inch squares for individual candies or 1 by 4 1/2–inch strips for bars.
  13. Dip in chocolate or coating as desired.
  14. 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.

[/directions]

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.

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