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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 24 |
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You love Snickers bars? Got a day to play in the kitchen? These are so good. I'm including measurements for making half a recipe. This is one of the few candy recipes you can actually halve without problems. Yes, it's long, but each individual element is delicious! Read more ! So give it a shot! The caramel and nougat are good on their own! Ingredients:
ingredients in () are for making half a recipe. |
peanut caramel |
2 cups heavy whipping cream (1 cup) |
1 1/2 cups light corn syrup (3/4 cup) |
1 1/2 cups sifted sugar (3/4 cup) |
1/2 cup packed light brown sugar (1/4 cup) |
2 tablespoons unsalted butter, cut into 1/2” cubes (1 tablespoon) |
1 tablespoon vanilla (11/2 teaspoons) |
3 1/2 cups salted, roasted peanuts (1 3/4 cups) |
peanut butter nougat |
2 cups light corn syrup (1 cup) |
2 cups sifted sugar (1 cup) |
1 cup packed light brown sugar (1/2 cup) |
1/4 cup water (1/8 cup) |
2 large egg whites, at room temperature (1 egg white) |
pinch of cream of tartar |
2 1/2 cups chunk-style peanut butter (1 1/4 cups) |
3/4 cup finely chopped, salted, roasted peanuts (3/8 cup) |
1 tablespoon vanilla (1 1/2 teaspoons) |
chocolate coating |
31/2 pounds chocolate couverture, tempered (13/4 pounds) |
if you don't want to temper the chocolate (and who does), get some chocolate bark coating chocolate in the baking section of your favorite major grocery store or at a store carrying candy making supplies, e.g. wilton. |
Directions:
1. INSTRUCTIONS IN () ARE FOR MAKING HALF A RECIPE.
2. MAKE THE PEANUT CARAMEL
3. Line the bottom and sides of a 151/2 x 101/2 (9 x 9) jelly roll pan with heavy duty aluminum foil, leaving a 2” overhang on the short ends. Fold the overhang underneath the pan. Butter the bottom of the blade of an offset metal cake spatula.
4. Lightly butter the sides of a heavy 3 1/2 or 4 quart saucepan.
5. Add the cream, corn syrup, sugars, butter and salt.
6. Stir constantly with a wooden spoon, cook mixture over medium-low heat for 5 to 10 minutes, until the sugar crystals are completely dissolved. Wash down the sides of the pan occasionally.
7. Raise the heat to medium and bring the mixture to a boil. Insert a candy thermometer and cook 30 to 40 minutes, stirring frequently until the thermometer registers 246°.
8. Remove the pan from the heat and stir in the vanilla and peanuts.
9. Pour the mixture into the prepared pan and spread with the buttered spatula.
10. Set the pan of caramel on a wire rack for 2 to 3 hours or overnight to cool completely.
11. MAKE THE PEANUT BUTTER NOUGAT
12. Butter the bottom of the blade of an offset metal cake spatula.
13. In a heavy 3 1/2 to 4 quart saucepan, combine corn syrup, sugars, and water.
14. Stir constantly over medium-low heat for 5 to 10 minutes. Wash down the sides of the pan occasionally.
15. Raise the heat to medium and bring the mixture to a boil. Insert a candy thermometer and cook 18 to 22 minutes until the thermometer registers 246°. Do NOT stir during cooking process.
16. When the syrup reaches 242° start beating the egg whites.
17. Beat the egg whites until frothy. Add the cream of tartar. Increase the speed and continue beating until stiff shiny peaks form.
18. Transfer the syrup from the pan into a heat resistant measuring cup.
19. At low speed, pour the syrup down the side of the egg whites.
20. Continue beating for 3 to 5 minutes until mixture forms a thick shiny ribbon.
21. Remove the wire whip and replace with the paddle attachment.
22. At low speed, beat in the peanut butter, peanuts and vanilla.
23. Quickly scrape the nougat over the cooled caramel.
24. Cover the surface with plastic wrap that has been lightly sprayed with canola or other vegetable oil and refrigerate for 2 to 3 hours, until the nougat is firm.
25. Remove the pan of peanut caramel nougat from the refrigerator and leave at room temperature overnight.
26. COAT THE CANDY BARS
27. Remove plastic wrap from the surface of the nougat. Invert onto a cutting board. Re-invert so that the peanut butter nougat side is facing upwards. Cut the candy into serving pieces. Dip into couverture.. Set onto a chilled parchment covered cookie sheet to set.
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