Peanut Butter Soft Nougat


Preparation info

  • Difficulty


  • Yield:

    182 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Milk powder, pulverized in a blender or crushed with a rolling pin 40 g 1.5 oz 2%
Confectioners’ sugar 40 g 1.5 oz 2%
Peanut butter 210 g 7 oz 13%
Glucose syrup 60 g 2 oz 4%
Egg whites 40 g 1.5 oz 3%
Sugar 350 g 12 oz 24%
Glucose syrup 270 g 10 oz 20%
Molasses 130 g 5 oz 10%
Water 100 g 4 oz 8%
Vanilla extract 15 g 1 oz 2%
Peanuts, toasted, chopped 160 g 6 oz 12%
Batch Size 1415 g 51.5 oz 100%
Milk chocolate, melted, tempered, for precoating and dipping as needed
Peanut halves, toasted, for finishing as needed


  1. Sift together the milk powder and confectioners’ sugar. Set aside.
  2. Heat the peanut butter over a water bath until hot and fluid.
  3. Combine the 60 g of glucose syrup and egg whites in the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping.
  4. Combine the sugar, the 270 g of glucose syrup, molasses, and water in a saucepan. Cook the mixture to 112°C/234°F. Begin whipping the egg white mixture on high speed.
  5. Continue cooking the sugar mixture to 118°C/245°F.
  6. Stream the hot syrup into the whipping whites.
  7. Continue whipping for approximately 8 minutes, until the mixture has cooled to 50°C/120°F or until the machine has slowed significantly. Add the vanilla extract.
  8. Remove the batch from the machine and mix in the peanut butter, using a wooden spoon.
  9. Mix in the sifted dry ingredients using a wooden spoon.
  10. Spread the nougat into a frame 12 × 12 × ½ in set on oiled parchment paper. Sprinkle with the toasted peanuts. Place a second piece of oiled parchment paper on top and, using a rolling pin, roll to make smooth. Allow to cool to room temperature.
  11. Precoat the nut side of the nougat with the tempered milk chocolate.
  12. Using a caramel cutter, mark the nougat into ¾-in squares, using a caramel cutter. Cut the marked nougat with a chef’s knife. Dip each in the tempered milk chocolate. Before the chocolate sets, use a 2-prong dipping fork to make diagonal marks across each piece. Finish with half a toasted peanut.