Campfire Fluffernutter Toast

Fluffernutter toast is a classic combo of marshmallow fluff and peanut butter on the toast of your choice. I grew up eating fluffernutter (sometimes for lunch, thanks mom). Nostalgia is a big thing for me, so the other day when I was craving my childhood favorite I thought…maybe, just maybe, I can take this dish to the NEXT LEVEL. So I did. I introduce you to the hickory-smoked fluffernutter toast: a slice of sourdough toast topped with homemade peanut butter (blend peanuts until they turn into peanut butter), and finished with toasted homemade hickory-smoked meringue. Yes, this dish is decadent and extremely “extra” but that’s okay. YOLO. This dish uses a smoke gun and a blow torch, so yes, it is definitely bad a bougie and for the gadget-loving culinarian. Let’s get smoky!

Fluffernutter Toast

Makes: 1 toast

Ingredients:

• 2 cups shelled, roasted and salted peanuts

• 2 large egg whites

• 1/2 cup granulated sugar

• 1, two-finger pinch cream of tartar

• 1, two-finger pinch kosher salt

• 1 tsp vanilla extract

• 1 tsp hickory wood chips (for smoke gun)

• 1, 1 inch slice, good-quality sourdough bread, toasted

Steps:

In a food processor or high speed blender, combine 2 cups peanuts. Blend until smooth, pausing and mixing as you go to make sure that peanut butter is properly processed. It will look off to start, but I promise that it will eventually turn into a nut butter.

Next, fill a saucepan 2/3 the way up with water. Place the saucepan over a medium-low heat and bring the water to a gentle simmer.

Mix together egg whites, cream of tartar, and sugar in the bowl of a Kitchenaid stand mixer or any other heatproof bowl and place the bowl over the simmering water. Whisk together or stir together using a rubber spatula until the sugar dissolves and the egg white mixture and hits 175 degrees fahrenheit, about 5-7 minutes.

Remove the bowl from the heat source and place onto the electric stand mixer fitted with the whisk attachment. Whisk the meringue at a medium speed, whipping air into the meringue, until it is light, fluffy, and very glossy, about 8-10 minutes. Lastly, add in vanilla extract and kosher salt, whisk to combine.

Prepare your smoke gun (I use the breville smoke gun) with wood chips of your choice (I used hickory). Place plastic wrap over the bowl of your meringue and insert the tube of the smoke gun into one end of the plastic wrap, making sure everything else is tightly sealed. Light your smoke gun and fill the bowl with smoke. Delicately remove the tube, taking care to leave the smoke in the bowl, and let the smoke infuse into the meringue for 1-2 minutes.

Toast a piece of sourdough, top with homemade peanut butter and a generous amount of meringue. Torch the top of the meringue using a blow torch until golden-brown and crispy, 1-2 minutes.

Enjoy!