Peanut Butter Nougat
This recipe involves heating two separate amounts of sugar, each one to a different temperature. Why do we do it that way? Because that’s the correct way to make a nougat. If there were a way around it, I’m pretty sure we would have found it by now and dear diaried you about it in the technique portion of this lovely book. We use peanut butter nougat in several of our pies, the most popular being the candy bar pie.
Recipe information
Yield
Makes about 250 g (1 cup), or enough for 1 candy bar pie or pb & j pie
Ingredients
Preparation
Step 1
Put the first measures of sugar and water in a tiny saucepan and gently slush the sugar around in the water until it feels like wet sand. Do the same thing with the second measures of sugar and water in another tiny saucepan.
Step 2
Place both saucepans on the stove and begin heating them up: turn the heat up to medium under the first sugar measurement and keep the heat low under the second measurement. Heat the first sugar up to 115°C (239°F), keeping track of the temperature with an instant-read or candy thermometer.
Step 3
While the sugar is heating up, put the egg white in the bowl of a stand mixer and, with the whisk attachment, begin whipping it to medium-soft peaks. If the white reaches medium-soft peaks before the first sugar hits 115°C (239°F), slow your mixer way down and let the sugar catch up. Or, if you notice that the sugar is almost to 115°C (239°F) and the white is still a bit off, turn the heat way down under the sugar and turn the speed way up on the mixer. Ideally, the white will reach medium-soft peaks at exactly the same time as the first sugar measurement hits its mark. If you can achieve this on your first try, then we have a job waiting for you in our kitchen.
Step 4
Once the first sugar measurement reaches 115°C (239°F), remove it from the heat and very carefully pour it into the whipping egg white, being careful to avoid the whisk: turn the mixer down to a very low speed before you do this, unless you want some interesting burn marks on your face. Once all of the sugar is successfully added to the egg white, turn the mixer speed back up, and turn the heat way up under the second sugar measurement. Once this sugar reaches 120°C (248°F), remove it from the heat and pour it into the whipping egg white, taking the same precautions as with the first sugar measurement. Let the egg white whip until cool.
Step 5
While the white is whipping, mix the peanut butter, peanut brittle, and salt in a large bowl until well blended.
Step 6
Once the white has cooled to room temperature, turn the mixer off, remove the bowl, and, using a spatula, fold the white into the peanut butter mixture. Use immediately in the candy bar pie assembly. Once it cools, the nougat is only acceptable as a ridiculously delicious snack, sure to steal any peanut butter lover’s heart.
notes
Step 7
If you feel a snack attack coming on and peanuts are not your jam, substitute hazelnut paste for peanut butter and hazelnut brittle for the peanut brittle.
Elsewhere in this book
Step 8
The nougat is also used in the PB & J pie (page 63).
