If you’re experiencing déjà vu, it’s because this is a twist on a candy recipe that we posted just before Christmas: Peanut Butter Crunch Candy. As promised in that post, we offer a practically aphrodisiac Nutella version just in time for Valentine’s Day. Ever since we made the peanut-only version, we’ve been a little obsessed with creating a hazelnut chocolate version. Kyle finally nailed the ratio of Nutella to peanut butter and Lordy Lordy, the results do NOT disappoint.
Our primary concern regarding the use of just Nutella in the recipe was that the finished candies wouldn’t set up and hold their shape, since the spread isn’t as thick as its nuts-only counterpart. After making the candy with the 2:1 Nutella/peanut butter ratio, we also came to the conclusion that an all Nutella version would have been entirely too sugary (and yes, there is such a thing). The peanut butter gave the finished candies a little more structure and kept them from being so cloyingly sweet. Finishing the candies with a sprinkling of sea salt also tones down the sweetness and gives the tastebuds a lovely counterpoint. This version might actually have bested the original recipe, but we’ll let you and yours be the judges of that.
We had further intended to replace the chopped peanuts with chopped hazelnuts, but the latter were waaa-hay-hay too expensive for this purpose. Seriously, it would have added $20 to the cost of the ingredients. Not on our watch. The more economical peanuts stayed.
Everything else about the recipe—ingredients, technique, etc.—is identical.
One additional recommendation to the original post: If you have a larger, microwave-safe container with a handle–a 4-cup (or larger) Pyrex measuring cup is ideal–use it for heating and melting the Nutella, peanut butter and chopped nut mixture. You can pour the aerated caramel mixture directly into this container once it’s ready, stir it quickly, and the handle makes getting the finished mixture into the prepped baking dish faster, cleaner and safer. All good things.
While the peanut butter version has the taste and texture of the inside of a Butterfinger candy bar, we are pleased to report that the Nutella and peanut butter combo tastes like a Butterfinger had a, um, “Rendezvous” with a Ferrero Rocher. Yeah. Hubba hubba. Take our word for it and just make a double batch. You’ll thank us later. Happy Valentine’s Day!
Adapted from Food and Wine.
- 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
- 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.
- 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.
- 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.
- Immediately pour the caramel into the melted Nutella and peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible.
- 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).
- 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.
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