How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Caramel Coppetta with Marshmallow Sauce and Salted Spanish Peanuts?

You need 12 ingredients. The key ingredients include: 1 1/2 cups Spanish peanuts, with their skins on, 1 tablespoon plus 2 teaspoons grapeseed oil or peanut oil, 1 tablespoon kosher salt, Marshmallow Sauce (recipe follows), and more.

How do I store leftover Caramel Coppetta with Marshmallow Sauce and Salted Spanish Peanuts?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caramel Coppetta with Marshmallow Sauce and Salted Spanish Peanuts Recipe

Name: Caramel Coppetta with Marshmallow Sauce and Salted Spanish Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups Spanish peanuts, with their skins on; 1 tablespoon plus 2 teaspoons grapeseed oil or peanut oil; 1 tablespoon kosher salt; Marshmallow Sauce (recipe follows); 8 Pizzelle (page 320); Salty Caramel Gelato (page 306); Caramel Sauce (page 273), warmed; 2 extra-large egg whites; 1 cup sugar; 1 cup light corn syrup; 1 teaspoon pure vanilla extract; (makes 2 cups)

Caramel Coppetta with Marshmallow Sauce and Salted Spanish Peanuts

Eats Now Editorial Team · 631 kcal · General

1
Adjust the oven rack to the middle position and preheat the oven to 325F.
2
Put the nuts on a baking sheet, drizzle them with the oil, sprinkle them with the salt, and toss to coat the nuts with the seasonings.
3
Spread the nuts out into an even layer and toast them in the oven until they are dark mahogany in color, 35 to 40 minutes, shaking the pan occasionally so they brown evenly.
4
Remove the nuts from the oven and set aside to cool to room temperature.
5
Use the nuts or transfer them to an airtight container for up to two days.
6
Spoon 1/2 teaspoon of marshmallow sauce in the center of each dessert plate to keep the pizzella in place, and lay one pizzella on each plate.
7
Scoop two small scoops of gelato on top of each pizzella.
8
Spoon 1 tablespoon of marshmallow sauce on top of one of the scoops of gelato and spoon a tablespoon of caramel sauce on the other.
9
Scatter 1/4 cup of peanuts on top of each serving of marshmallow sauce, push them down slightly to adhere, and serve.
10
Place the egg whites in the bowl of a standing mixer fitted with a whisk attachment and mix them on low speed until they form soft peaks.
11
While the eggs are beating, fasten a candy thermometer to the side of a medium saucepan.
12
Combine the sugar, corn syrup, and 1/2 cup of water in the saucepan and cook over high heat, brushing down the sides of the pot to remove the sugar crystals, for 5 to 8 minutes, until the temperature reads 231F.
13
Increase the mixer speed to high and continue to whip the whites until they form stiff peaks.
14
Turn off the mixer until the sugar reaches 234F.
15
Return the mixer to high speed and pour the hot sugar syrup in a thin, steady stream along the sides of the bowl to combine it with the egg whites.
16
When all of the syrup has been added, continue to beat until soft peaks form.
17
Do not overwhip, or the marshmallow sauce will be too stiff.
18
You want the sauce to be a spoonable consistency but not so loose that it is runny.
19
Add the vanilla and beat to incorporate it.
20
Transfer the marshmallow sauce to a medium bowl and set it aside to cool to room temperature before serving.
21
Lambrusco Frizzante Dolce (Emilia-Romagna)

Caramel Coppetta with Marshmallow Sauce and Salted Spanish Peanuts

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