- 2 cups light corn syrup, divided
- 1 cup cream
- 1/2 cup milk
- 3 cups sugar, divided
- 1/4 tsp salt
- 2 cups roasted, salted peanuts
- 1 egg white, room temperature
- 1/2 cup water
- 3/4 cup creamy peanut butter
- 1/2 tsp vanilla
- 1 pound chocolate candy coating
1. First, make the layer of peanut caramel: line a 9x13 pan with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine 1 cup of corn syrup, the cream, the milk, 1.5 cups of sugar, and the salt in a medium saucepan over medium heat. Stir continuously until the sugar is melted and the mixture is smooth. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer and bring the candy to a boil. Stirring occasionally, cook the caramel to 240 degrees (soft-ball stage).
3. 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.
4. While the caramel sets, make the peanut nougat. Place the remaining 1 cup of corn syrup, the water, and the remaining 1.5 cups of sugar into a medium saucepan over medium heat. Stir constantly until the sugar is dissolved, and insert a candy thermometer. Continue to boil the syrup until it reaches 246 degrees.
5. While the sugar syrup boils, place the egg white in the bowl of a large stand mixer. Whip the white on high speed until it forms stiff peaks. Stop the mixer once stiff peaks form so that the egg whites are not overbeaten and crumbly.
6. Once the sugar syrup has reached 246 degrees, remove it from the heat. Turn the mixer to high and, with the mixer running, slowly pour in the sugar syrup in a thin stream. Whip the whites for two minutes until it is well-mixed but still thin.
7. Add the peanut butter and vanilla, and turn on the mixer briefly to incorporate the ingredients. Once the nougat is mixed and homogenous, pour it over the caramel in the 9x13 pan. Chill the mixture until firm, at least 4 hours or overnight.
8. Once the nougat and peanut layers are completely set and firm, prepare the chocolate for dipping. Place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating. Stir the melted chocolate and allow it to sit at room temperature for about 5 minutes to cool it slightly.
9. While the chocolate is cooling, remove the candy from the refrigerator, and pull up on the foil to lift the candy from the pan. Using a sharp knife, cut the candy in half, then cut each half into nine pieces, for a total of 18 candy bars. Line a baking sheet with foil and set it nearby.
10. Using two forks or dipping tools, submerge one bar in the melted chocolate, caramel side facing up. Remove the bar from the chocolate, allowing the excess chocolate to drip back down into the bowl. Place the dipped bar on the foil-lined sheet. Repeat the dipping with the remaining bars and chocolate, and place the bars in the refrigerator for 10 minutes to set the chocolate. Once set, the bars can be served immediately. Store remaining bars in an airtight container at room temperature for up to a week.
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