Peanut Butter Nougat
Appx. 24 pieces
1t powdered gelatin
2t cool water
3/4 cup granulated sugar
1/4 cup light corn syrup
2 tablespoons local honey
1/4 cup water
1 large egg white
1/4 teaspoon kosher salt
1/2 cup smooth, 100% natural no-sugar-added peanut butter
Place the first measure of water in a small bowl and sprinkle the gelatin over. Set aside.
In a saucepan combine the sugar, corn syrup, honey, and water. Cook until the sugar reaches 275 degrees F.
While the sugar syrup is boiling place the egg white in the bowl of a stand mixer fitted with a whisk attachment. Start the machine on low, add the salt and beat until frothy. Increase the speed to medium and beat until stiff peaks form.
Gradually pour the hot syrup down the side of the bowl of stand mixer while it is running on medium speed. Let mixture whip for a minute, then add gelatin mixture. Continue to beat the nougat until it is very thick, but still quite warm, about 3 minutes.
Fold in the peanut butter with a rubber spatula until just faint streaks remain. Load into a sturdy pastry bag fitted with a large open-star tip and pipe kisses onto a silicone baking mat. Alternately, press mixture into an oiled pan or roll into ropes and cut into bite-sized pieces with a sharp, oiled knife once set. Store in an airtight container at room temperature.