Peanut Nougat
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1 large egg white, room temperature
1/8 tsp salt
1/2 cup peanut butter
Spray a 13×9x2 pan with cooking spray and set aside. Combine sugar, corn syrup, and water in a small saucepan. Use a candy thermometer to bring it up on medium heat to 275° F. While the syrup is heating, beat egg white and salt with a mixer until it forms stiff peaks. Remove syrup from heat when it hits 275° and add it 1 tablespoon at a time to the egg mixture until each tablespoon is completely mixed in. The whole process should take about 2 minutes. Continue to mix the nougat until it starts separating from the side of the mixing bowl. Use a greased spatula to mix in the peanut butter by hand, folding until it’s evenly mixed. Immediately put into 13×9x2 pan and spread to desired thickness.
This recipe comes from the Holiday Snickles recipe.
Here are my tips:
- Use a hand mixer. It’s tempting to use a KitchenAid stand mixer (that’s what I just tried) and it doesn’t get the edges or bottom very well (eg. at all).
- Don’t pour the syrup down the edge of the bowl, it will immediately cool off and form a strong hard candy trail on the side of your bowl and not get mixed into the nougat
- Use a little bit less peanut butter, or alternately (I’m going to try this next time) use 1 tsp vanilla instead of peanut butter for non-peanut nougat
Enjoy!