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Homemade Nougat Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 41 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: 16 bars
  • Category: Dessert, Candy
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This Homemade Nougat Bars Recipe features a chewy, sweet nougat base packed with roasted salted peanuts and melted mini marshmallows, all coated in smooth semisweet or milk chocolate. Perfect as a candy treat or dessert, these bars combine the classic flavors of peanut nougat and chocolate for a delightful homemade confectionery experience.

Ingredients

Nougat Base

  • 2 cups granulated sugar
  • ¾ cup light corn syrup
  • ½ cup water
  • 2 large egg whites, room temperature
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups mini marshmallows
  • 2 cups roasted salted peanuts or almonds

Chocolate Coating

  • 12 oz semisweet or milk chocolate, chopped
  • 1 tablespoon vegetable oil

Instructions

  1. Prepare Baking Dish: Line a 9×13-inch baking dish with parchment paper, ensuring an overhang on the sides for easy removal of the nougat bars once set.
  2. Cook Sugar Syrup: In a heavy saucepan over medium heat, combine granulated sugar, light corn syrup, and water. Stir until sugar dissolves completely. Insert a candy thermometer and continue cooking without stirring until the syrup reaches 260°F, which is the hard-ball stage.
  3. Beat Egg Whites: Meanwhile, in a stand mixer fitted with a whisk attachment, beat the egg whites and salt on medium-high speed until stiff peaks form.
  4. Combine Syrup and Egg Whites: Once the sugar syrup reaches 260°F, carefully and slowly pour it into the egg whites while mixing on low speed to prevent splattering. Increase speed to high and continue beating until the mixture thickens and becomes glossy, approximately 8 to 10 minutes.
  5. Add Flavor and Marshmallows: Mix in the vanilla extract, then fold in the mini marshmallows, stirring until they are fully melted and the mixture is homogenous.
  6. Incorporate Nuts and Set: Gently fold in the roasted salted peanuts (or almonds). Immediately pour the nougat mixture into the prepared baking dish and press it evenly with a spatula. Let it set at room temperature for 4 to 6 hours or until firm.
  7. Cut Nougat Bars: Once the nougat is set, lift it from the pan using the parchment overhang and transfer to a cutting board. Use a sharp knife coated with cooking spray to cut into 16 even bars.
  8. Melt Chocolate: Melt the chopped semisweet or milk chocolate with the vegetable oil in a microwave-safe bowl or double boiler until smooth, stirring occasionally to prevent burning.
  9. Chocolate Coating: Dip each nougat bar into the melted chocolate, letting excess drip off. Place the dipped bars onto parchment paper and allow the chocolate to set completely at room temperature or refrigerate briefly.

Notes

  • Use a sharp knife coated with cooking spray to ensure clean cuts without sticking or tearing the nougat.
  • Substitute peanuts with almonds, pistachios, or a combination of nuts for a different flavor profile.
  • Store nougat bars in an airtight container at room temperature for up to one week, or refrigerate to extend freshness.

Find it online: https://slsrecipes.com/homemade-nougat-bars-recipe/