• 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.