Preparation / Directions:
Preheat the oven to 325 degrees F.
Toast the peanuts on a baking sheet in the preheated oven until golden brown, about 10 to 12 minutes. Cool to room temperature before using.
Line a loaf pan with plastic wrap. set aside.
Heat the brown sugar, butter, corn syrup, and cream in a 3 qt. saucepan over miedum high heat. Bring to a boil, stirring ocasionally to dissolve the sugar. Lower the heat and allow the mixture to simmer, stirring occasionally, for 10 minutes. Remove from the heat and add the unsweetened chocolate, stirring to dissolve. Add the peanuts and stir to combine ( the temptation to taste will be great, but do not do it---hot sugar syrup will burn you). Pour the mixture into the prepared loaf pan, using a rubber spatula to spread it evenly. Refrigerate the nouget uncovered for 3 hours.
Remove the nougat from the refrigerator and invert it onto a clean dry cutting board. Remove and sicard the plastic wrap. Use a sharp serrated knife to cut the mougat lenthwise into 4 1 inch wide strips, then cut each strip into 8 1 inch squares. For a clean cut, heat the blade of the knife under hot running water and wipe the blade dry before making each slice. Individualluy wrap each piece of nougat in plastic wrap and refrigerate until ready to serve
|
