Making Snickers At Home | But Better

Peanut Caramel:

1. Lightly grease a 9x13” (23x 33cm) baking pan and line with parchment paper. Then lightly grease the parchment paper. Set aside.
2. In a medium saucepan, add the sugar, water, and corn syrup. Lightly mix and heat over medium until the sugar is dissolved. 
3. Increase the heat to medium-high and bring to a boil, cooking until the sugar turns an amber color. 
4. While constantly whisking, immediately add the heavy cream and season with salt, mixing until fully combined.
5. Add the peanuts, mix to incorporate and fully coat each peanut. Then pour the peanut caramel into the prepared parchment-lined baking sheet and spread in an even layer.
6. Set aside to cool at room temperature for 20-25 min.

Nougat:

1. Into the very clean bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Secure the bowl to the stand mixer and beat on medium-high speed until the egg whites become foamy. 
2. In the meantime, into a medium saucepan add 1 cup (225g) of sugar, water, corn syrup and honey. Lightly stir to combine then heat over medium until the sugar is only half dissolved. Increase the heat to medium-high and bring to a boil. Boil the sugar until the temperature reaches exactly 300℉ (149℃). 
3. Into the beating egg whites, gradually add the remaining 3 Tbsp (32g) of sugar and beat to glossy, stiff peaks. If the eggs aren’t stiffening, add a pinch of cream of tartar.
4. With the stand mixer running, gradually add the hot sugar syrup, streaming it down the side of the bowl into the egg whites.
5. Beat for an additional 2-3 minutes to stiffen and also cool down.
6. Using a paring knife, split the vanilla bean in half lengthwise. Using the tip of the blade, scrape the vanilla beans out of the pod and add to the nougat. Beat to incorporate.
7. Spread the nougat evenly over the peanut caramel and set aside at room temperature to cool for 30-45 minutes. Cover with plastic wrap and refrigerate overnight to firm up.
8. Remove from the refrigerator and invert the pan to release the nougat onto a work surface.
9. Cut the nougat into Snickers-shaped bars. 

Assembly:

1. Line a baking sheet with a silicone baking mat. 
2. Using two forks, dip the bars into the chocolate to fully coat and then lift, allowing the excess chocolate to drip off. Land the chocolate bars onto the prepared baking sheet.
3. Once all the bars are coated in chocolate, use a small offset spatula to create a  textured “vein,” on top of each bar. 
4. Cool to room temperature until hardened. 
5. Trim the edges all around with a sharp knife to create a perfect rectangular shape.