Homemade Nougat Bars

Makes 16–20 bars

INGREDIENTS:

For the Nougat:

1/2 cup granulated sugar

1/4 cup light corn syrup

1/4 cup water

2 large egg whites , at room temperature

1/4 tsp salt

1 tsp vanilla extract

1/2 cup powdered sugar

For the Layers:

1 cup caramel sauce (store-bought or homemade)

1 cup roasted peanuts (or other nuts of choice)

8 oz milk or dark chocolate , melted

DIRECTIONS:

Step 1: Prepare the Pan

Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with cooking spray or butter.

Step 2: Make the Nougat

In a small saucepan, combine the granulated sugar, corn syrup, and water. Heat over medium heat, stirring until the sugar dissolves.

Once the sugar dissolves, stop stirring and let the mixture come to a boil. Use a candy thermometer to monitor the temperature—cook until it reaches 240°F (115°C) (soft-ball stage).

While the sugar mixture heats, beat the egg whites and salt in a stand mixer (or with a hand mixer) until stiff peaks form.

Once the sugar syrup reaches 240°F, carefully pour it into the beaten egg whites in a slow, steady stream while the mixer runs on low speed. Be cautious, as the syrup is extremely hot!

Increase the mixer speed to high and continue beating for 7–10 minutes , until the mixture is thick, glossy, and cool to the touch.

Stir in the vanilla extract and powdered sugar until fully incorporated.

Step 3: Assemble the Bars

Spread the nougat evenly into the prepared baking pan, pressing it down gently with a spatula or oiled hands. Chill in the refrigerator for 15–20 minutes to set.

Drizzle or spread the caramel sauce over the chilled nougat layer, then sprinkle with roasted peanuts. Press the nuts lightly into the caramel to help them stick.

Pour the melted chocolate over the top, spreading it evenly with a spatula to cover the entire surface.

Step 4: Chill and Cut

Refrigerate the assembled bars for 1–2 hours , or until the chocolate is firm.

Lift the nougat slab out of the pan using the parchment paper overhang. Cut into squares or rectangles using a sharp knife.