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1
Put the first measures of sugar and water in a tiny saucepan and gently slush the sugar around in the water until it feels like wet sand.
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2
Do the same thing with the second measures of sugar and water in another tiny saucepan.
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3
Place both saucepans on the stove and begin heating them up: turn the heat up to medium under the first sugar measurement and keep the heat low under the second measurement.
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4
Heat the first sugar up to 115C (239F), keeping track of the temperature with an instant-read or candy thermometer.
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5
While the sugar is heating up, put the egg white in the bowl of a stand mixer and, with the whisk attachment, begin whipping it to medium-soft peaks.
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6
If the white reaches medium-soft peaks before the first sugar hits 115C (239F), slow your mixer way down and let the sugar catch up.
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7
Or, if you notice that the sugar is almost to 115C (239F) and the white is still a bit off, turn the heat way down under the sugar and turn the speed way up on the mixer.
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8
Ideally, the white will reach medium-soft peaks at exactly the same time as the first sugar measurement hits its mark.
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9
If you can achieve this on your first try, then we have a job waiting for you in our kitchen.
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10
Once the first sugar measurement reaches 115C (239F), remove it from the heat and very carefully pour it into the whipping egg white, being careful to avoid the whisk: turn the mixer down to a very low speed before you do this, unless you want some interesting burn marks on your face.
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11
Once all of the sugar is successfully added to the egg white, turn the mixer speed back up, and turn the heat way up under the second sugar measurement.
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12
Once this sugar reaches 120C (248F), remove it from the heat and pour it into the whipping egg white, taking the same precautions as with the first sugar measurement.
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13
Let the egg white whip until cool.
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14
While the white is whipping, mix the peanut butter, peanut brittle, and salt in a large bowl until well blended.
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15
Once the white has cooled to room temperature, turn the mixer off, remove the bowl, and, using a spatula, fold the white into the peanut butter mixture.
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16
Use immediately in the candy bar pie assembly.
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17
Once it cools, the nougat is only acceptable as a ridiculously delicious snack, sure to steal any peanut butter lovers heart.
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18
If you feel a snack attack coming on and peanuts are not your jam, substitute hazelnut paste for peanut butter and hazelnut brittle for the peanut brittle.
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19
The nougat is also used in the PB & J pie (page 63).
