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. Â 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 (1.3 lbs) marshmallows usually gluten-free, but check if required
- 10 tbsp peanut butter
- 350 g (1 3/4 cups) confectioner’s sugar sieved
- 200 g (1 1/2 cups) peanuts not salted, roughly chopped
- 100 g (1/2 cup + 1 tbsp) 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.600 g (1.3 lbs) marshmallows, 10 tbsp peanut butter, 350 g (1 3/4 cups) confectioner’s sugar, 200 g (1 1/2 cups) peanuts
- 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.100 g (1/2 cup + 1 tbsp) milk chocolate
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Epic fail!! I measured out everything beforehand and 600g of marshmallows is insane!! And only 10T peanut butter?? And putting the 10x sugar in BEFORE the marshmallows and PB are melted together? Great if you like instant concrete!!
I’ve made cornflake cookies for decades at Christmas which are 25 regular size marshmallows and 6T of butter and that’s scary sticky to to mix into 6Cups of cornflakes!
600g of marshmallows filled one of my biggest pots and when I started to weigh out the sifted confectioners sugar I got to 250g and stopped because I knew it was far more than 13/4C so I put it into measuring cups and at 2C I still had over another 1/2C in the bowl and I hadn’t even put the other 100g out of the bag!!
I ended up adding 4T of butter to the peanut butter and only a 1/2C of the 10x sugar before the mix turned to concrete! I add 2T more butter and was able to get it going only adding a handful or 2 of marshmallows at a time. Once I got them all in and melted I knew I couldn’t get the sugar in and the nuts on the stove because I was getting a couple of brown patches along the bottom so I turned it into my largest bowl added about a cup of the 10x and all the nuts and then used my hand mixer to TRY to get them mixed in which was a mess so I ended up taking it out, gloved up and buttered my hand and kneaded it in and it stuck to the gloves as the butter wore off!!! I managed to get it pressed into the pan finally!!! I think I’ll be using a more traditional recipe for nougat next time and you really need to check your weights given in this recipe!🙄
Hi
What part of this is actually nougat?
Yummy. A big favorite in my home
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.
Going to make these for my sons school fete, fab treat.
Could I use this to put inside cupcakes?
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.
I couldn’t even get mine off the parchment paper and it was super chewy ?
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.
Looks absolutely delicious. I love the chewy nougat with the crunchy peanut pieces. I would definitely top my with chocolate. Pinned!
Thanks for pinning Lily 🙂
the first picture made my day, as you say just share it with a cup of coffee to strat a great day
Thanks for the comment 🙂 Yes, I wish I had some left for my morning coffee right now 🙂