Peanut Butter Nougat

Name: Peanut Butter Nougat
Yield: Makes about 250 g (1 cup), or enough for 1 candy bar pie or pb & j pie
Ingredients: 25 g sugar (2 tablespoons); 20 g water (1 1/2 tablespoons); 40 g sugar (3 tablespoons); 20 g water (1 1/2 tablespoons); 1 egg white; 65 g Skippy peanut butter (1/4 cup); 1/2 recipe Peanut Brittle (page 169); 2 g kosher salt (1/2 teaspoon)

December 14, 2011

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 notes

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