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    Home » Nougat

    How to make nougat - peanut butter nougat

    Published: Sep 4, 2021 · Modified: Dec 26, 2023 by Hannah · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    Peanut butter nougat is probably my top food weakness. It is so classic inside of candy bars - who else loves a Reese fast break? Making a homemade fast break candy bar is a little dangerous because once I make it, I can't stop eating it.  Once it's all gone I'm dreaming of different things I can make with it again.  If you've never had it before, one of the most recognized candy bars containing it is the Reese fast break. Nougat definitely doesn't get enough love in the United States.

    how to make peanut butter nougat

    Can you make nougat at home?

    Yes!! Nougat is easy to make at home. You will need a stand mixer and candy thermometer. The ingredients for nougat are simple - sugar, egg whites, corn syrup, and some fat source. Optional ingredients include inclusions like nuts and flavor.

    Can you make nougat without honey?

    Yes!! Honey does make an excellent nougat but most commercial nougats in the United States do not use it. This recipe tells you how to make nougat and all about what nougat is. Is nougat made of marshmallows and peanut butter? No. No. No. All peanut butter nougat - homemade or peanut butter nougat candy in the confectionery industry is made using an egg whip and cooked sugar slurry.

    If you are a nougat lover like me, check out my strawberry nougat or chocolate nougat recipes!

    Nougat: The versatile dreamboat

    Light and fluffy, stand alone or add as a layer in other confections, endless variations on texture, flavor, and inclusions.  It's no wonder people have a love affair with nougat. This peanut butter nougat is my favorite as a candy bar nougat recipe.

    Nougat's first cousin: meringue.

    There are three ingredient groups in nougat, and at its core is whipped egg whites and sugar.  This sugar just happens to be molten hot syrup instead of dry sugar.

    Ingredients and groups for peanut butter nougat:

    1. Egg whip:
      1. eggs whites and corn syrup
    2. Syrup slurry:
      1. sugar, corn syrup, water
    3. Finishing agents:
      1. powdered sugar, vanilla, and peanut butter

    How to make nougat soft

    Soft nougat is make from three factors.

    1. Final cook temperature of the sugar slurry. If the final cook temperature is too high, the nougat will be hard.
    2. Fat sources added at the end of the whipping process. These fat sources include things like peanut butter, butter, oil, chocolate spreads, etc. They soften the bite because they are soft to bite into.
    3. Amount of powdered sugar added. Powdered sugar "grains" the nougat, providing a short, tender texture.

    Equipment for how to make nougat candy:

    • A thick bottomed, heavy duty pot.  You need this for cooking your syrup slurry.
    • Candy thermometer.  Making this recipe without one is a deal breaker. Don't attempt it without a candy thermometer.  If your thermometer has seen better days, you can test it by taking the temperature of boiling water.  The temperature reading should say between 210F - 212F.
    • 5 quart planetary mixer.  This is used to whip the egg whites and then stream in the hot sugar.
    • High heat spatula or wooden spoon for stirring.  Regular spatulas are not meant to be used in temperatures this high and they could melt.
    • 9 x 13" sheet pan with edges (a casserole dish will work)
    • parchment paper

    Chocolate: To dip or not to dip?

    Dipping this peanut butter nougat in chocolate is delicious. You can dip it halfway or fully dip it in chocolate. I also use this nougat recipe in my chocolate peanut butter nougat candy bars that have a layer of salted peanut caramel.

    Storage and shelf life:

    Store nougat an in airtight container at room temperature. The shelf life is 9-12 months (if you can keep it around that long!).

    chocolate dipped peanut butter nougat

    Peanut Butter Nougat

    Fluffy, salty, and sweet, this nougat is like biting into a cloud made from peanut butter.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Resting Time 12 hours hrs
    Course Dessert
    Cuisine American
    Servings 18 pieces

    Equipment

    • thick bottomed heavy duty pot
    • candy thermometer
    • high heat spatula
    • 5 quart planetary mixer
    • 9 x 13 sheet pan or baking dish
    • parchment paper

    Ingredients
      

    Egg White Meringue

    • 60 grams egg whites (2 large eggs)
    • 100 grams corn syrup

    Syrup Slurry

    • 670 grams corn syrup
    • 580 grams sugar
    • 180 grams water

    Flavors and Graining Sugars

    • 3 grams vanilla bean paste vanilla extract can be used
    • 400 grams creamy peanut butter
    • 160 grams powdered sugar sifted

    Optional

    • 150 grams peanuts
    • 16 ounces chocolate for dipping

    Instructions
     

    • Sift powdered sugar, set aside.
    • Heat peanut butter until fluid in microwave or over a water bath, set aside.
    • In a 5 quart stand mixer, combine 100 grams of corn syrup, and egg whites.. Mix until combined but do not whip.

    Syrup Slurry

    • Combine 580 grams of sugar, 670 grams of corn syrup, and 180 grams of water in a thick bottomed, heavy duty pot. Begin cooking over high heat.
    • When sugar reaches 234F, begin whipping egg whites on high. Continue cooking syrup until temperature reaches 252F. Remove from heat.

    Making the Nougat

    • Slowly stream hot syrup into egg whites while whipping. Continue whipping for four more minutes after all syrup has been added.
    • After 4 minutes, turn mixture to low.

    Finishing Agents

    • Add in powdered sugar, vanilla, and peanut butter and mix until combined.
    • IF YOU ARE JUST MAKING NOUGAT:
    • Spread on oiled parchment in a 9 x 13 sheet pan or baking dish. Top with peanuts if desired, pressing them with gentle pressure into the nougat. Cover when cooled slightly with parchment and let sit 12 hours or overnight.
    • Cut into 1.5 " x 3 " rectangles. Dip in chocolate if desired.
    • IF YOU ARE LAYERING FOR PB DREAM CARAMEL CANDY BARS:
    • Layer nougat directly on top of the caramel. Spread into an even layer. Top with a sheet of oiled parchment paper. Cover and let sit 12 hours or overnight before cutting.
    Keyword almond butter, candy bar layer, chocolate peanut butter nougat, fast break candy bar recipes, homemade fast break candy bar, how to make peanut butter nougat, nougat, nougat recipe, peanut butter, peanut butter nougat, peanut butter nougat candy, peanut butter nougat recipe, what is nougat
    Tried this recipe?Let us know how it was!

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      How to make chocolate box chocolates - strawberry nougat
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    Reader Interactions

    Comments

    1. Stephanie

      April 21, 2024 at 10:15 am

      Could you use almond or cashew butter? I would really like to try to incorporate pecans, but I have never seen pecan butter. Thoughts?

      Reply
      • Hannah

        April 22, 2024 at 12:06 pm

        They make pecan butter! It's more expensive compared to the others. Yes, you can use any nut butter as a 1:1 swap.

        Reply
    2. Rachel

      December 10, 2024 at 4:54 am

      5 stars
      I’ve made these many times and they are always a hit. The texture and flavor are perfect. Thanks for this amazing recipe!!

      Reply
      • Hannah

        December 16, 2024 at 8:45 pm

        Oh you are so sweet!! Thank you for telling me. Love that you love them!

        Reply

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    Hi, I'm Hannah! Candy obsessed and making everyone else that way too. I've spent over a decade in the candy industry, inventing sweets and snacks for the grocery store shelves. Now I'm showing you exactly how to make those top rated candies right out of your home kitchen. I want others to realize you can make real candy at home, really easily!

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