Making Snickers At Home

Ingredients

• 1.5 cups Granulated Sugar (330 g, for caramel)
• 0.5 cup Water (120 ml, for caramel)
• 3.5 tablespoons Light Corn Syrup (80 g, for caramel)
• 0.66 cup Heavy Whipping Cream (160 ml, add after caramel reaches amber)
• 0.5 teaspoon Fine Sea Salt (3 g, finish caramel)
• 2 cups Salted Roasted Peanuts (280 g, mixed into caramel)
• 2 large Eggs (room temperature, egg whites only)
• 1 cup Granulated Sugar (225 g, for nougat syrup)
• 0.25 cup Water (60 ml, for nougat syrup)
• 0.25 cup Light Corn Syrup (75 g, for nougat syrup)
• 0.75 cup Honey (220 g, for nougat syrup)
• 3 tablespoons Granulated Sugar (32 g, added to egg whites gradually)
• 1 Vanilla Bean (Seeds only, add to nougat)
• 1 pinch Cream of Tartar (Stabilizes egg whites)
• 1 pound Good Quality Chocolate (450 g, ~60% cacao, for coating)
• as needed Spray Oil (Lightly greases pan and parchment)
• 1 sheet Parchment Paper (Lined in pan)

Instructions

1. Prepare Pan

   Lightly spray a 9x13 inch baking pan with cooking spray, line it with parchment paper, and spray the parchment lightly as well.

   Time: PT5M

2. Make Peanut Caramel

   In a medium saucepan combine 1½ cups granulated sugar, ½ cup water, and 3½ tbsp light corn syrup. Stir lightly, heat over medium until sugar dissolves, then increase to medium‑high and bring to a boil. Swirl gently until the mixture turns a deep amber color.

   Time: PT10M

   Temperature: medium-high

3. Finish Caramel and Add Peanuts

   Immediately whisk in 2/3 cup heavy whipping cream, then add ½ tsp fine sea salt. Once smooth, stir in 2 cups salted roasted peanuts. Pour the mixture into the prepared pan, spreading evenly.

   Time: PT5M

4. Cool Caramel

   Allow the caramel layer to sit at room temperature until set, about 20–25 minutes.

   Time: PT25M

5. Prepare Egg Whites

   Separate the whites from 2 large eggs, ensuring no yolk remains. Place the whites in the stand‑mixer's bowl.

   Time: PT5M

6. Make Sugar Syrup for Nougat

   In another saucepan combine 1 cup granulated sugar, ¼ cup water, ¼ cup light corn syrup, and ¾ cup honey. Stir lightly, heat over medium until half dissolved, then raise to medium‑high and bring to a boil. Cook until the thermometer reads 300°F (149°C).

   Time: PT10M

   Temperature: medium-high

7. Whip Egg Whites

   Start the stand mixer on medium‑high and whisk the egg whites until foamy. Gradually add 3 tbsp granulated sugar in batches, continuing to whisk until stiff, glossy peaks form. Add a pinch of cream of tartar if the whites are sluggish.

   Time: PT5M

8. Combine Syrup and Egg Whites

   With the mixer running on medium‑high, slowly stream the hot 300°F syrup down the side of the bowl into the whipped whites. Continue until all syrup is incorporated, then mix for an additional 2–3 minutes until the mixture begins to thicken and cool.

   Time: PT5M

9. Add Flavor and Spread Nougat

   Fold in the seeds of one vanilla bean (or 1 tsp vanilla extract). Pour the nougat over the cooled caramel layer, spreading evenly with a spatula.

   Time: PT5M

10. Chill Overnight

    Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight until the nougat is firm.

    Time: PT0M

11. Melt and Temper Chocolate

    Break the chocolate into pieces. Melt using a double boiler or microwave, then temper using the seeding method: stir in about 1/3 of the chocolate once melted to a temperature of 115°F (46°C), then cool to 82°F (28°C) and re‑heat to 88°F (31°C) for a glossy finish.

    Time: PT5M

    Temperature: 115°F to 88°F

12. Cut and Dip Bars

    Remove the chilled slab from the pan, place on a cutting board, and cut into 12 equal rectangles. Using two forks, dip each bar fully into the tempered chocolate, allowing excess to drip off.

    Time: PT5M

13. Set and Trim

    Place the coated bars on a silicone mat or parchment to set at room temperature until the chocolate hardens. Trim any uneven edges for a clean rectangular shape.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

4g

Carbohydrates

30g

Fat

14g

Fiber

2g