Making Snickers At Home
Making Snickers At Home is a medium American recipe that serves 12. 260 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 25 min | Cook: 30 min | Total: 1 hr 10 min
Cost: $17.49 total, $1.46 per serving
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
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
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
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
Cool Caramel
Allow the caramel layer to sit at room temperature until set, about 20–25 minutes.
Time: PT25M
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
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
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
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
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
Chill Overnight
Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight until the nougat is firm.
Time: PT0M
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
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
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
Dietary info: Vegetarian, Contains nuts, Contains dairy
Allergens: Peanuts, Dairy, Eggs
Ingredient Substitutions
- Instead of Granulated Sugar: Cane sugar
- Instead of Light Corn Syrup: Golden syrup, Honey (adjust consistency)
- Instead of Heavy Whipping Cream: Half-and-half (less rich)
- Instead of Fine Sea Salt: Kosher salt
- Instead of Salted Roasted Peanuts: Unsalted peanuts (add extra salt)
- Instead of Eggs: Aquafaba (for vegan)
- Instead of Granulated Sugar: Cane sugar
- Instead of Light Corn Syrup: Golden syrup
- Instead of Honey: Maple syrup
- Instead of Vanilla Bean: Vanilla extract (1 tsp)
- Instead of Cream of Tartar: Lemon juice (1/4 tsp)
- Instead of Good Quality Chocolate: Milk chocolate (less bitter)
- Instead of Spray Oil: Butter, brushed with pastry brush
- Instead of Parchment Paper: Wax paper (not for high heat)
Equipment Needed
- 9x13 Baking Pan
- Spray Oil (optional)
- Parchment Paper
- Medium Saucepan
- Stand Mixer with Whisk Attachment
- Mixing Bowl
- Candy Thermometer
- Plastic Wrap (optional)
- Refrigerator
- Cutting Board
- Sharp Knife
- Two Forks
- Silicone Baking Mat (optional)
- Double Boiler or Microwave (optional)
Critical Steps — Do Not Skip
- Caramel must reach a deep amber color without burning.
- Sugar syrup must hit exactly 300°F (149°C) for proper nougat texture.
- Streaming hot syrup into whipped egg whites must be done steadily to avoid curdling.
- Allow the nougat layer to fully set before refrigerating.
- Tempering chocolate correctly for a glossy, snap coating.
Chef Tips from the Video
- Use a light spray oil on the parchment to prevent the caramel from sticking.
- Roast peanuts with a pinch of salt for extra flavor before adding to caramel.
- For a smoother nougat, sift the sugar before adding to the syrup.
- If you don’t have a stand mixer, a hand whisk will work but requires vigorous effort.
Troubleshooting
Caramel turns dark brown or burns.
Reduce heat slightly and stir gently; remove from heat as soon as amber hue appears.
Nougat is grainy or collapses.
Make sure the syrup reaches exactly 300°F and is added steadily while the mixer is running at high speed.
Chocolate coating is dull or streaky.
Properly temper the chocolate or melt it gently and work quickly to avoid cooling too fast.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Wrap tightly and freeze for up to 1 month; thaw in refrigerator before serving.
Room temperature: Can sit at room temperature for up to 2 days if chocolate coating is fully set.
Make-Ahead Tips
- Prepare the caramel layer a day ahead and keep refrigerated; it will firm up further.
- Nougat can be made 2 days in advance and stored covered in the fridge.
- Chocolate coating can be melted and tempered ahead; keep it warm in a heat‑proof bowl.
Frequently Asked Questions
What is the cultural significance and history of Snickers bars in American confectionery?
Snickers was introduced by Mars in 1930 and quickly became an iconic American candy bar, known for its combination of chocolate, caramel, peanuts, and nougat. It reflects the U.S. love for portable, energy‑dense sweets and is a staple in snack culture and sports events.
How did the original Snickers recipe differ from the homemade version created by Joshua Weissman?
The commercial Snickers uses a milk‑chocolate coating, a peanut‑butter flavored nougat, and a higher‑salt caramel. Joshua Weissman's copycat focuses on dark chocolate, a pure egg‑white nougat, and a slightly less salty caramel, giving a more artisanal texture.
What regional variations of Snickers‑style candy bars exist within the United States?
In the U.S., variations include the “Snickers Almond” (almonds instead of peanuts), “Snickers Peanut Butter” (extra peanut butter in the nougat), and seasonal flavors like “Snickers Crunchy Peanut Butter”. Each swaps or adds ingredients while keeping the core layers.
During which celebrations or occasions is Snickers traditionally enjoyed in American culture?
Snickers is popular at baseball games, school lunches, Halloween trick‑or‑treat bags, and as a quick energy boost for athletes. Its convenient size makes it a go‑to treat for road trips and office snack drawers.
How does the homemade Snickers bar fit into the broader American candy tradition?
It embodies the classic American candy bar structure—chocolate coating, caramel, nuts, and nougat—while allowing home cooks to control quality, sweetness, and ingredient sourcing, reflecting the DIY trend in American food culture.
What are the authentic traditional ingredients for a Snickers bar versus acceptable substitutes?
Authentic ingredients include milk chocolate, roasted peanuts, a caramel made with butter and cream, and a nougat made from egg whites, sugar, and corn syrup. Acceptable substitutes are dark chocolate, honey‑sweetened nougat, or using almond butter instead of peanuts for dietary preferences.
What other American candy bar desserts pair well with a homemade Snickers bar?
Serve alongside classic desserts like banana pudding, chocolate mousse, or a salted caramel ice cream sundae. The salty‑sweet profile of Snickers complements rich chocolate brownies and peanut butter cheesecake.
What are the most common mistakes to avoid when making Joshua Weissman's homemade Snickers bar?
Common errors include over‑cooking the caramel (it burns), not reaching 300°F for the nougat syrup (resulting in a soft, grainy center), and skipping chocolate tempering (causing dull, soft coating). Also, refrigerating the nougat before it fully sets can cause cracking.
Why does this Snickers bar recipe use a tempering method for the chocolate instead of simply melting it?
Tempering aligns the cocoa butter crystals, giving the coating a glossy finish, a firm snap, and resistance to bloom. Simple melting produces a soft, matte coating that can develop white streaks at room temperature.
Can I make Joshua Weissman's homemade Snickers bar ahead of time and how should I store it?
Yes. Prepare the caramel and nougat layers up to the refrigeration step, cover tightly, and store in the fridge for up to 3 days. After coating with chocolate, keep the bars in an airtight container in the refrigerator for up to a week or freeze for longer storage.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman specializes in detailed, technique‑focused home cooking tutorials that often recreate classic dishes from scratch, emphasizing ingredient quality and precise execution.
How does the YouTube channel Joshua Weissman's approach to American candy making differ from other cooking channels?
Joshua Weissman combines rigorous culinary technique—like candy‑making temperature control and chocolate tempering—with a personable, humor‑filled presentation, whereas many channels treat candy recipes as quick hacks without deep technical explanation.
Last updated: September 6, 2026
