Crispy Peanut Nougat

Crispy Peanut Nougat Recipe

Ingredients:

• Nougat Layer:
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 2 large egg whites, room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup roasted salted peanuts, roughly chopped
• Crispy Layer:
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1 teaspoon baking soda
  • 1 cup crispy rice cereal
• Chocolate Coating:
  • 12 ounces semisweet or dark chocolate, chopped
  • 1 tablespoon vegetable oil

Instructions:

1. Prepare the Nougat Layer:
   • Line a 9×9 inch baking dish with parchment paper and lightly grease it.
   • In a medium saucepan, combine sugar, corn syrup, and water. Stir until the sugar dissolves, then bring to a boil without stirring.
   • Using a candy thermometer, cook until the mixture reaches 260°F (hard-ball stage).
   • Meanwhile, beat the egg whites and salt in a stand mixer until soft peaks form.
   • Slowly pour the hot syrup into the egg whites while beating on low speed. Once all the syrup is added, increase to high speed and beat until thick and glossy.
   • Mix in the vanilla extract and fold in the chopped peanuts.
   • Spread the nougat mixture evenly in the prepared baking dish. Let it cool and set.
2. Prepare the Crispy Layer:
   • In a medium saucepan, combine sugar, corn syrup, and water. Stir until the sugar dissolves, then bring to a boil without stirring.
   • Using a candy thermometer, cook until the mixture reaches 300°F (hard-crack stage).
   • Remove from heat and immediately stir in the baking soda until the mixture is foamy.
   • Quickly fold in the crispy rice cereal.
   • Spread the crispy mixture over the nougat layer, pressing down gently to adhere. Let it cool completely.
3. Chocolate Coating:
   • Melt the chopped chocolate and vegetable oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
   • Once the nougat and crispy layers are set, lift them out of the baking dish using the parchment paper.
   • Cut into desired shapes (bars, squares, etc.).
   • Dip each piece into the melted chocolate, allowing the excess to drip off, and place on a parchment-lined baking sheet.
   • Let the chocolate coating set completely at room temperature or in the refrigerator.
4. Serve and Store:
   • Store the crispy peanut nougat in an airtight container at room temperature for up to two weeks. Enjoy!

This recipe yields a delightful combination of chewy nougat, crunchy peanut and rice layers, and smooth chocolate coating. Perfect for homemade treats or gifts!