Nutella and Peanut Butter Crunch Candies
 
 
Ingredients
  • 1 cup sugar
  • ¾ cup light corn syrup
  • 2 tablespoons water
  • 1 tablespoon unsalted butter
  • 1 cup Nutella
  • ½ cup natural peanut butter
  • 1 cup coarsely chopped roasted peanuts
  • ¾ teaspoon kosher salt
  • ¾ teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • Coarse sea salt, for garnish
Instructions
  1. Line an 8-inch-square pan with aluminum foil. In a medium saucepan, stir the sugar with the corn syrup, water, and butter. Bring to a boil over high heat, stirring to dissolve the sugar. Attach a candy thermometer to the pan and cook over moderately high heat until the caramel reaches 285°, about 10 minutes.
  2. Meanwhile, in a large heatproof, microwave-safe bowl, combine the Nutella, peanut butter, peanuts and salt. Heat the mixture in the microwave at high power for about 11/2 minutes, until melted and hot. Stir well.
  3. In a small bowl, whisk the vanilla with the baking soda. As soon as the caramel reaches 285°, carefully stir in the baking soda mixture; the caramel will foam and bubble up.
  4. Immediately pour the caramel into the melted Nutella and peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible.
  5. Immediately scrape the hot candy into the prepared pan and press into a flat, even layer. Sprinkle with coarse sea salt. Let cool completely. Once cool, place the pan in the refrigerator for 30 to 60 minutes (this will make cutting easier).
  6. Remove from the refrigerator, lift the block of candy out of the pan and peel off the foil. Cut evenly into 1 x 1 -inch squares. If you’re slightly neurotic (like us), individually wrap each candy in a 4 x 4 -inch square of wax paper. If not, place candies in a bowl and store in a high, hard to reach place until you're ready to share them.
Recipe by Allons-Eat! at https://www.allonseat.com/nutella-and-peanut-butter-crunch-candy/