Sriracha Peanut Candy Bars

    Sriracha is a perfect twist in these peanutty candy bars.


    No ingredients could be found for this recipe.


    No instructions could be found for this recipe.


    Nothing beats homemade candy bars for Halloween. I said this exact sentence last week, but I don’t care, I stand by it. It may be a bit of work, but it’s super rewarding and your friends will be crazy impressed. The fun of making candy bars, is you get to play around with the flavors and make something a bit more interesting than your standard convenient store bars. These guys have a caramel nougat with salty peanuts and a dash of sriracha hot sauce, just to keep ’em guessing! I had a similar candy bar at Kogi, the Korean taco truck, and have had it on my Halloween list ever since.

    To make a nougat, you need to first whisk some egg whites to stiff peaks.

    Next, pour your caramel into the whites while whisking more.

    Nougat is tasty stuff and makes your candy bars legit.

    One complaint I had about the Kogi sriracha bars was that you only tasted sriracha every few bites. I set out to make a slightly more prominent sriracha taste, but not too much that it overpowered everything.

    Top with salted peanuts.

    Normally with candy bars, the next step would be to cut and dip them. Because I had loose peanuts on top though, I had to top the whole thing with chocolate first to secure the nuts.

    I trimmed the edges first

    Then cut it into small bars. Small is key because they are very sweet and rich and a few bites is all you need. I mean honestly, when is the last time you ate a whole regular sized candy bar anyways? For me I think the answer is 2002.

    Perfect! Dipping is a little tricky as always, but as long as you dont overheat the chocolate, and are careful about it you will be fine.  I like to then place them on a rack so it doesn’t form a “foot” on the bottom.

    These candy bars are REALLY good.

    Just enough salted caramel flavor, chewy, crunchy, and a slight hit from the hot sauce. There are only 5 left so you better come over soon if you want one!

    Even though I have made nougat and candy bars before, I found myself referring to Megan’s recent candy bars as a guide for a few things, so check it out if you want to make some! The nougat was: 2 egg whites whipped to stiff peaks, pour in a still hot caramel made with 2 cups sugar and 1/2 cup water and continuously whisk for about 10 minutes. Its a lot of whisking in total, and I messed up the first time so my arm was pretty sore. Form the nougat into a square, top with sriracha and peanuts and let cool and set. Because the peanuts were loose, I topped the whole thing with chocolate first and let it cool, then cut it into bars after that and dipped them individually. The chocolate was a bag of dark chocolate, and a bag of milk chocolate with 2 tablespoons of butter and some salt.