Side Pannel
Chocolate Peanut Nougat
Chocolate Peanut Nougat
- Recipe Submitted by maryjosh on 06/18/2018
Ingredients List
- 600 g marshmallows usually gluten free, but check if required
- 10 tbsp peanut butter
- 350 g confectioner’s sugar, sieved
- 200 g Peanuts (not salted), roughly chopped
- 100 g milk chocolate (check for gluten free if required)
Directions
Line a 20cmx20cm dish or baking tin with non-stick baking parchment or a silicone mat and put to one side.
Place the marshmallows, peanut butter and confectioner’s sugar in a pan and place on a medium heat. When the marshmallows start to melt, give everything a stir with a silicone spatula. Stir regularly until the marshmallows have completely melted. It will look lumpy at first, but it will come together. You should be left with a relatively smooth (there will be a few small lumps, but that's fine), stretchy mixture. Stir in the peanuts, then turn off the heat.
Working quickly (before it sets) pour out the nougat into the tin. Smooth the top using a palette knife or back of a spoon and leave to cool and set for at least 45 minutes.
Once cooled, remove from the tin and peel off the baking parchment. Cut into small pieces.
Break the chocolate into small chunks and place in a bowl. Microwave in 30 second bursts, stirring in between each burst - until the chocolate is melted.
Dip the tops of the nougat into the chocolate. Allow excess to drip off, then turn over and place on a plate or tray to set.
Eat immediately, or store in a sealed box at room temperature.
Place the marshmallows, peanut butter and confectioner’s sugar in a pan and place on a medium heat. When the marshmallows start to melt, give everything a stir with a silicone spatula. Stir regularly until the marshmallows have completely melted. It will look lumpy at first, but it will come together. You should be left with a relatively smooth (there will be a few small lumps, but that's fine), stretchy mixture. Stir in the peanuts, then turn off the heat.
Working quickly (before it sets) pour out the nougat into the tin. Smooth the top using a palette knife or back of a spoon and leave to cool and set for at least 45 minutes.
Once cooled, remove from the tin and peel off the baking parchment. Cut into small pieces.
Break the chocolate into small chunks and place in a bowl. Microwave in 30 second bursts, stirring in between each burst - until the chocolate is melted.
Dip the tops of the nougat into the chocolate. Allow excess to drip off, then turn over and place on a plate or tray to set.
Eat immediately, or store in a sealed box at room temperature.
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