Directions: |
Directions:Combine all ingredients for the nougat, except the powdered sugar in a small sauce pan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add ¾ cup powdered sugar. Stir and save the remaining ½ cup powdered sugar for later. Use a candy thermometer to bring the mixture to exactly 230º, stirring often, then turn off the heat. When the temperature of the candy begins to drop, add the remaining ½ cup powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take a minute or two. Let the candy cool in the pan for 15-20 minutes or until it can be touched. Don't let it sit too long - you want the candy to still be warm and pliable when you shape it. Take a Tablespoon sized portion and roll it between your palms or on a counter top until it forms a 4½ inch long log. Repeat with remaining mixture and place the rolls on waxed paper. You should have 8 rolls. Let the nougat sit out for an hour or 2 to firm up. Combine the 20 caramels with the 1½ tsp. water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars.
Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, "paint" a coating of caramel onto one side of the nougat. Quickly turn the nougat over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side and press it down into the peanuts. The candy should have a solid later of peanuts covering all sides. Place the candy bar onto waxed paper and repeat with remaining ingredients. Eat once completely cool. |
This recipe for Payday Candy Bar is from