Peanut Caramel
9 Prepare a 12" x 17" sheet pan by lining it with parchment paper and leaving excess parchment paper to over hang on the edges.
8 In a heavy duty, thick bottomed pot (8 quart minimum), combine evaporated milk, heavy cream butter, sugar, corn syrup, and baking soda.
10 Over medium heat, stirring constantly, bring mix to a boil.
11 Continue stirring and cook caramel until 232F. Turn off heat.
12 Stir in peanuts. Pour on prepared parchment and spread to all corners of the sheet. Top with an additional piece of parchment paper.
13 Cool caramel for a minimum of four hours before topping with nougat.
Nougat - Egg White Meringue
14 In the bowl of a 5 quart planetary mixer, combine egg whites and 100 grams of corn syrup. Mix to combine but do not start mixer. Mixer should have wire whisk attachment.
Nougat - Syrup Slurry
15 In a heavy duty, thick bottomed pot, combine sugar, corn syrup, water, and salt.
16 Cook over high heat until syrup reaches 232F. At this point, turn your mixer on high and keep cooking the syrup. You do not need to continually stir the syrup.
17 At 254F, turn off heat from syrup.
18 Very slowly stream it into the whipping egg whites. Do not go too fast or your egg whites will collapse.
19 After all syrup has been added, mix on high for 4 more minutes. After 4 minutes turn mixer to low.
Nougat - Fats, Finishers, Flavors
20 While mixer is on low, add in liquid coconut oil, vanilla, and powdered sugar. Once all ingredients have been added, turn mixer back to high for 30 seconds to incorporate everything.
21 Turn mixer off. Pour nougat directly on top of peanut caramel.
22 Spread nougat evenly on top of peanut caramel. Top with an additional sheet of parchment paper. Allow nougat to rest for a minimum of 12 hours.
Cutting Bars
23 Flip your candy slab upside down on a cutting surface so the nougat is on the bottom. Cut bars into desired size. For standard Snickers, cut bars into 3.5" length x 1" width.
Bottoming Bars
24 Temper your milk chocolate. Bottom each bar by holding it between two fingers and dipping just the bottom portion in chocolate. Slowly scrape excess chocolate along your spatula before setting it on parchment paper.
25 If there is chocolate pooling on the sides, run a sharp knife along the edges for straight lines. Allow chocolate bottoms to fully set up before dipping.
Dipping Bars
26 Dip bars in tempered milk chocolate.
27 Bars can be stored at room temperature in an airtight container.
