A quick and easy recipe for Chocolate Peanut Nougat - no fussy techniques or weird ingredients involved! This is my 5 Ingredient Chocolate Peanut Nougat.
I can't believe I've never shared my nougat recipe with you before. What was I thinking??
I discovered the technique when I was trying to make another recipe for popcorn marshmallow lollipops. It went completely wrong, and all the popcorn fell off the sticks whilst I was taking the photos, but I found that the melted marshmallows transformed into a denser (is that even a word?), less squishy form once cooled.
A bit of experimentation later - with the addition of some confectioner's sugar and peanut butter - and I had a simple nougat that I could not stop eating.
Not longer after, I used the technique to make the nougat layer in some Snickers Brownies I made for Simply Stacie's blog (check out the recipe - especially if you're gluten intolerant - they're naturally gluten free):
That was back in March, and I completely forgot to show you the nougat on my own blog.
Grovelling apologies!!!
Let me make it up to you by sharing it with you today over a nice cup of coffee.
Give it a go, it only takes 5-10 minutes to melt down the ingredients (they look like a lumpy, gooey mess at first, but it will melt down into a relatively smooth mixture).
Then you can let it set and cool for 10 minutes before eating it.
Or if you're patient, you can let it cool completely before dipping it in chocolate.
Or...
....if you're impatient, but you still need the chocolate, then leave it to cool, but spend the next 10 minutes eating any remains that have been left in the pan and on your spatula.
Don't be ashamed - we're technically saving the planet by being less wasteful.
The 5 Ingredient Chocolate Peanut Nougat Recipe:
5 Ingredient Chocolate Peanut Nougat
Ingredients
- 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
Nutrition
Cara Ziegel says
So I dont have a scale, but looking at the weight on the bag of marshmallows, it looks like this calls for more than 2 whole bags of marshmallows. Is this correct?'
Ok, now I'm wondering if 'nougat' means something different in england. this seems more like a soft toffee?
I took 1 bag of large marshmallows and 1/3 cup of peanut butter (natural btw) and put it in a large bowl in the microwave, heating and stirring, until mostly melted. Then I added a cup of powdered sugar, mixed well, and put it back in a bit more until it started to have a nice light brown color. Then I added a cup of chopped peanuts and stirred well and spread on a piece of parchment sprayed with oil. It was much thinner than yours. Then I froze it a bit because its really warm here!
It was pretty hard, but when you eat it, it turns chewy like a hard taffy, maybe. I like it but i'm a huge fan of marshmallow and peanut butter.
Eleanor says
Going to make these for my sons school fete, fab treat.
Deb says
Could I use this to put inside cupcakes?
Nicky Corbishley says
Hi Deb, I'm really not sure - it's not something I've tried. I would expect that the nougat would go softer when in the oven, but would harden again when the cupcakes cool.
val says
I couldn't even get mine off the parchment paper and it was super chewy ?
Nicky Corbishley says
Sorry it didn't work out for you Val. I wonder if the marshmallows were cooked for too long? Mine came off the parchment easily, so I'll update the recipe to clearly state the baking parchment need to be non-stick.
Lily says
Looks absolutely delicious. I love the chewy nougat with the crunchy peanut pieces. I would definitely top my with chocolate. Pinned!
Nicky Corbishley says
Thanks for pinning Lily 🙂
cupcakes says
the first picture made my day, as you say just share it with a cup of coffee to strat a great day
Nicky Corbishley says
Thanks for the comment 🙂 Yes, I wish I had some left for my morning coffee right now 🙂