Homemade candy takes time and patience, especially when you’re making chewy caramel and nougat. But it’s worth it 1,000 times over when you take a bite and realize that it’s even better than your favorite store-bought packaged treat—even if it does happen to be gluten-free and keto-friendly.
INGREDIENTS
FOR THE NOUGAT
- 1 c. raw cashews
- Boiling water
- 1 c. blanched finely ground almond flour
- 1/2 c. coconut oil, melted, plus more for brushing
- 1/4 c. finely shredded dried coconut
- 2 tbsp. Swerve granular
- 1 tsp. pure vanilla extract
- Kosher salt
FOR THE CARAMEL
- 1/4 c. heavy cream
- 2 tbsp. Brown Swerve
- 1 c. unsweetened natural creamy peanut butter
- 3 tbsp. coconut oil
- 2 tbsp. sugar-free maple syrup
- 2 tsp. pure vanilla extract
- Kosher salt
- 1 1/2 c. salted roasted peanuts
FOR THE CHOCOLATE COATING
- 3 c. sugar-free semisweet chocolate chips
- 2 tbsp. coconut oil
DIRECTIONS
SAVE TO MY RECIPES
Step 1
Make nougat: In a large heatproof bowl, place cashews and pour enough boiling water over them to cover them by at least 1 inch. Let sit for 10 minutes. Drain well.
Step 2
Transfer drained cashews to a blender. Add almond flour, coconut oil, dried coconut, sweetener, vanilla, and a pinch of salt. Process until smooth.
Step 3
Brush a 9×9-inch baking pan with coconut oil. Line with parchment, leaving an overhang of at least 2 inches on two sides. Brush parchment with coconut oil. Scrape the cashew mixture into the prepared pan and spread it into an even layer with a spatula. Transfer to freezer while making caramel layer.
Step 4
Make the caramel: In a large bowl, whisk heavy cream and sweetener until sweetener is dissolved and cream forms firm peaks. Add peanut butter, coconut oil, maple syrup, vanilla, and a pinch of salt and stir until well combined.
Step 5
Scrape the caramel mixture on top of the nougat layer and spread evenly. Sprinkle evenly with peanuts and press lightly to partially submerge peanuts. Return to freezer and freeze until cold and firm, at least 1 hour.
Step 6
Carefully lift frozen nougat and caramel layers from the baking pan to a cutting board. Cut the square into 4 long rectangles, then cut each rectangle crosswise into 10 bars.
Step 7
Make the chocolate coating: In a medium microwave-safe bowl, combine chocolate chips and coconut oil. Microwave, stirring every 20 seconds, until smooth.
Step 8
Dip each bar in melted chocolate, then place on a parchment-lined baking sheet. Place in refrigerator to set, 10 minutes.
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