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(quirky music) Candy machine. Mmm. Kelp Nougat Crunch. (stomach grumbling) I'll only be gone a second. Hey! (growls) - [Babish] Hey, what's up, guys? Welcome back to "Binging with Babish," where this week, we're taking a look at the Kelp Nougat
Crunch from "SpongeBob," a candy bar I've been
dreaming about since childhood that contains only
three known ingredients: kelp, nougat, and crunch. Here before me, I have some
sheets of toasted nori. I don't know if this is
technically kelp or not, but it's gonna bring some
great oceanic flavors to our candy bar. Not something I ever thought
I would actively seek out, but here we are. Now, for the crunch,
I'm gonna make a layer of good ol' fashioned Rice Krispie Treat. I'm starting by generously
lubricating a quarter sheet with nonstick spray and lining
it with parchment paper. Molten Rice Krispie Treat is about the stickiest
substance known to man, so the more nonstick
precautions taken, the better. Over on the stovetop on
a high-walled saute pan, we're going to melt and cook
20 grams of unsalted butter for four to five minutes over medium heat until it begins to lightly brown. That's right: We're making brown
butter Rice Krispie Treats. Next up, we're adding 100 grams
of miniature marshmallows, stirring and cooking
those for about a minute until they're fully melted. Add 50 grams of puffed rice bran cereal, stir until homogenously gooey, kill the heat, add a little bit of salt, make sure that everybody has
gotten to know everybody, and then dump it out
into your prepared pan. Then you got about two minutes before this guy starts to harden, so while everything is warm and malleable, try to get everything as flat as possible. Like I always say, an uneven candy bar is
made by an uneven mind. Now we're gonna let this cool completely while we make an even stickier
substance: homemade nougat. In a small bowl, I'm combining 35 grams of malted milk power, 40
grams of powdered sugar, and nine grams of sifted wakame powder. This is our actual kelp
that's going in the candy bar. Go ahead and tiny whisk that together until no clumps remain. Let's give this a little
taste out of curiosity. And it's good. It's weird, but it's good,
just like yours truly. Now, nougat is basically
a hot sugar meringue, so don your safety glasses and
in the bowl of a stand mixer combine two large egg whites
with 50 grams of glucose syrup. Meanwhile, over on the stovetop, we're combining 475 grams
of granulated sugar, 550 more grams of glucose
syrup, and 150 grams of water. We're gonna bring this to a simmer and continue cooking over medium-low heat until it reaches 250 degrees Fahrenheit, by which time we'll
hopefully have completed our unfinished business
over in the stand mixer, which is to whip the egg whites and glucose syrup to
stiff peaks before slowly and carefully drizzling in
the boiling sugar mixture, trying not to hit the sides of the bowl, but trying not to hit
the wire whisk either. Then, once all the sugar's been added, we're letting this guy whip on high speed for eight full minutes, during which time they should
become smooth and glossy. At this point, we're gonna
add a teaspoon and a half of vanilla paste, and working quickly so that the nougat does not drop below 140 degrees Fahrenheit, fold in our help and
malted milk powder mixture. And there you have it, folks: kelp nougat. I don't recommend tasting this
until it's cooled completely if you at all value your mouth skin, but I'm happy to report
that this has graduated from pretty good to surprisingly good. So we're gonna scoop it out onto our waiting Rice Krispie Treat and once again try to
press and spread it out into an even layer while it's still warm. You're gonna wanna keep whatever
tool you're using lubed up with nonstick spray, preferably
sprayed at you by a friend. But eventually you're
gonna give up on that when you realize you could
just use another sheet pan to press it out flat and even. Just make sure that it's
appropriately oiled, press it down with all of
your upper body strength, and pull it off to reveal that it didn't really make a difference and if anything made
things slightly worse. So just press it out as evenly as you can and remind yourself that it's not your job to change people's perception
of how well you make candy. Oh, yeah, we're also gonna put down a couple of those sheets of nori, likewise while this guy's nice and warm. Otherwise, it will not stick. Now, once cooled, sometimes nougat can turn
out a little brittle, so we gotta slice it into clean, even bars while it's still a little warm. Go ahead and turn it out onto
a lightly oiled countertop, admire the effectiveness of
your nonstick precautions, and I'm gonna start by
trimming off the edges, not only to make snacks, but so our bars have clean, even edges. Then we wanna cut this
down into individual bars. Now, the bars on the show looked like a short, stout rectangle, so I'm gonna make these a
little inappropriately large, and despite having a ruler right there, I'm not going to use it and
end up with uneven bars. Might as well eat my mistakes, right? But as it turns out, too soon. The nougat hasn't set yet
and needs to sit overnight before its final texture is achieved. Before that happens, I'm
going to enrobe these in white chocolate. I did not temper this chocolate properly, so I'm just hoping that it's going to set at room temperature. And about halfway through the process, I had the bright idea
to make these guys green on account of them being kelp
candy bars and what have you. So once the chocolate
has miraculously set, we are left with the final
product, the Kelp Nougat Crunch. Let's take a look at that cross section. Beautiful. Looks like a candy bar. But how's it taste? And I'm happy to report it
actually tastes really good. I'm sorry, you probably
didn't understand that. It (blows raspberry)
tastes (blows raspberry) really (blows raspberry) good. Thanks again to Cash App for
sponsoring today's episode. Use Cash App to send,
spend, and save your money. You can invest in any stock or buy bitcoin with just one dollar. Cash App also comes with
a customizable debit card that will be laser
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in the video description. (upbeat music)
