Salted Peanut Roll
 
Prep time
Total time
 
The divinity, nougat-like center has a wonderful flavor enhanced with just enough butter and salt to bring out the richness of the candy. The combination of the salted peanuts covering the outside, along with the sweet nougat center, is wonderfully addicting. This is a softer candy then regular divinity due to the addition of the butter, and is best refrigerated.
Recipe type: Dessert | Candy | Caramel
Ingredients
Divinity Center:
  • 2 large egg whites
  • 2¾ cups granulated sugar, divided
  • 2 tablespoons plus ½ cup light corn syrup, divided
  • ¾ cup water, divided
  • 2 teaspoons pure vanilla extract
  • ¼ cup (1/2 stick) unsalted butter, room temperature, cut into 1-inch pieces
  • 1 teaspoon salt
Caramel Coating:
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • ½ cup dark corn syrup
  • ½ cup (1 stick) unsalted butter, cut into 1 inch pieces
  • ½ teaspoon salt
  • 1 cup whipping (heavy) cream
  • 2 teaspoons pure vanilla extract
Peanut Coating:
  • 2 to 3 cups salted peanuts, coarsely chopped
Instructions
Line one large baking sheet with parchment paper, wax paper, or a non-stick baking mat. Set aside.
Tip: Before beginning to make the candy, have all ingredients, equipment, and tools prepared and ready to use.
Divinity Center Stage 1:
  1. In a large bowl of an electric stand mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form. Set aside. Tip: Use a stand mixer; a hand mixer is not likely to have enough power for the heavy texture of the candy.
  2. In a medium-size heavy-bottomed pan, combine ¾ cup sugar, 2 tablespoons corn syrup, and ¼ cup water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.
  3. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  4. Remove the lid and increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 250 degrees F, a hard ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup.
  5. Meanwhile, as the temperature of the syrup reaches about 240 degrees F, continue beating the egg whites on medium-high speed until stiff peaks form. Stop the mixer, remove the whisk attachment and attach the paddle.
  6. When the sugar mixture reaches 250 degrees F, Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 240 degrees to slow the cooking because at this point it will quickly reach 250 degrees. In addition, remove the pan from the heat just before the syrup reaches 250 degrees to prevent it from going over 250 degrees.
  7. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with the electric mixer at medium-low speed. This will cause the egg whites to double in volume. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Continue beating at medium-low speed until the candy cools, about 7 minutes. Tip: Keep the mixer running on low speed to prevent the mixture from setting up while the stage 2 mixture is being prepared.
Divinity Center Stage 2:
  1. Meanwhile, as the Stage 1 mixture is cooling, in a clean medium-size heavy-bottomed pan, combine 2 cups sugar, ½ cup corn syrup, and ½ cup water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  2. Remove the lid and increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 270 degrees F, a soft crack stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup.
  3. When the sugar mixture reaches 270 degrees F, Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 260 degrees to slow the cooking because at this point it will quickly reach 270 degrees. In addition, remove the pan from the heat just before the syrup reaches 270 degrees to prevent it from going over 270 degrees.
  4. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the cooled stage 1 mixture, while beating with the electric mixer at medium-low speed. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  5. Slowly add the vanilla. Add butter and salt. Increase the speed to high and continue beating at high speed until the candy cools and changes from a smooth shiny texture to a rough dull texture. This can take anywhere from 10 to 20 minutes. As soon as the texture changes to the rough dull texture, stop beating and remove the bowl from the mixer.
  6. Quickly pour the divinity onto the prepared pan. Let the divinity set until just it is cool enough that you can handle it.
  7. Separate divinity into 4 equal portions and roll each portion into a log about 5 inches long. Wrap each log in parchment paper and refrigerate until well chilled, at least 4 to 6 hours or overnight. Keep refrigerated until ready to dip in the caramel coating.
Caramel Coating:
  1. In a large heavy-bottomed pan, combine granulated sugar, brown sugar, corn syrup, butter, and salt. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved and the butter is melted. Stir in the whipping cream. Stir gently to avoid splashing the mixture onto the sides of the pan. Increase the heat to medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 250 degrees F, a firm ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 240 degrees to slow the cooking because at this point it will quickly reach 250 degrees.
  2. Let the hot mixture sit about 30 seconds to let the bubbling subside. Working carefully to prevent splattering, add the vanilla and stir just until mixed.
Dipping and Nut Coating:
  1. Line a baking pan with parchment paper or waxed paper.
  2. Placed chopped peanuts in a shallow dish, such as a pie plate.
  3. Remove the divinity rolls from the refrigerator. Place one roll at a time in the hot caramel; gently turn it over with a kitchen fork or wooden spoon. Use the fork or wooden spoon to lift the roll out of the caramel, letting excess caramel drip back into the pan. Be careful, the caramel is extremely hot and will burn your skin if you touch it. Immediately place the caramel covered roll into the pan of chopped peanuts and roll until completely covered with the peanuts. Lift the roll out of the peanuts and place on the prepared pan. Refrigerate the rolls about 30 minutes for the caramel to become cool and firm.
  4. Slice rolls into about ¼ inch slices. This is a softer candy then regular divinity due to the addition of the butter, and is best refrigerated.
Recipe Notes
Equipment: Medium-Size Heavy-Bottomed Pan, Candy Thermometer Method: Stovetop Pan: One Large Baking Sheet Pan Prep: Parchment Lined Yield: Four 5-inch Logs Storage: Airtight Container, Cool Place or Refrigerate

Help: Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Recipe by at https://thebakingpan.com/recipes/candy/salted-peanut-roll/