Description
A delicious chocolate-covered peanut nougat that is easy to make and great for sharing.
Ingredients
Scale
- 600 g marshmallows (usually gluten-free, but check if required)
- 10 tbsp peanut butter
- 350 g confectioner’s sugar (sieved)
- 200 g peanuts (not salted, roughly chopped)
- 100 g milk chocolate (check for gluten-free if required)
Instructions
- Line a 20cmx20cm dish or baking tin with non-stick baking parchment or a silicone mat and put to one side.
- Place the marshmallows, peanut butter and confectioner’s sugar in a pan and place on a medium heat. When the marshmallows start to melt, give everything a stir with a silicone spatula. Stir regularly until the marshmallows have completely melted. It will look lumpy at first, but it will come together. You should be left with a relatively smooth (there will be a few small lumps, but that’s fine), stretchy mixture.
- Stir in the peanuts, then turn off the heat.
- Working quickly (before it sets) pour out the nougat into the tin. Smooth the top using a palette knife or back of a spoon and leave to cool and set for at least 45 minutes.
- Once cooled, remove from the tin and peel off the baking parchment. Cut into small pieces.
- Break the chocolate into small chunks and place in a bowl. Microwave in 30 second bursts, stirring in between each burst until the chocolate is melted.
- Dip the tops of the nougat into the chocolate. Allow excess to drip off, then turn over and place on a plate or tray to set.
- Eat immediately, or store in a sealed box at room temperature.
Notes
- Make sure to check the labels of marshmallows and chocolate for gluten-free options if necessary.
- Store in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 24 g
- Sodium: 35 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 5 mg