Peanut nougat It is characterized by its light texture with many bubbles. Must be able to break with the hand and bite easily. This is what differentiates nougat from other sugar syrup candies, such as caramel. Baking soda is not in all peanut nougat recipes but, for many candy manufacturers, bicarbonate sparkling nougat recipes provide a sure guarantee of the perfect sweet.
Peanut nougat has few ingredients, including sugar, raw peanuts, corn syrup, butter and vanilla. Sugar and corn syrup are cooked until they harden, between 305 and 310 degrees Fahrenheit. This produces the tasty caramel associated with nougat. Add the raw peanuts as the nougat is cooked, then add butter, vanilla and baking soda dissolved in a small amount of water once it is cooked.
Baking soda provides the crisp texture of peanut nougat. When it interacts with the sugar acids present in the nougat, it forms carbon dioxide. This produces the airy texture of lace that you see when you slice a piece of peanut nougat. Although you can make nougat by cooking the sugar over low heat in a cast iron pot, adding baking soda is the most effective way to achieve the desired texture.
If you never made peanut nougat, you may be surprised at the reaction between baking soda and melted sugar. As soon as you add the bicarbonate, the nougat will begin to foam, often reaching two to three times its original volume. Prepare the nougat in a relatively large pot and protect your hands with handles to avoid possible burns by the mixture of melted sugar.
Pour the nougat
You should pour the nougat immediately after adding the baking soda, while the mixture is still lathering. Working carefully, pass the nougat on a baking sheet greased or covered with vegetable paper and greased. Pour 1/8 to 1/4 inch thick to get the best texture. Cut it into pieces when it cools.