This homemade nougat recipe is a delightful combination of crunchy almonds, earthy walnuts, and sweet-tart cranberries, wrapped in a soft, chewy, and slightly sticky confection. Perfect for holiday treats or special occasions, this recipe will guide you through creating a decadent candy that’s as beautiful as it is delicious.
Ingredients
- 2 large egg whites
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (300 g) light corn syrup (or glucose syrup)
- 1/4 cup (60 ml) honey
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups (200 g) roasted almonds
- 1 cup (120 g) toasted walnuts, roughly chopped
- 3/4 cup (100 g) dried cranberries
- Edible wafer paper (optional, for lining)
Step 1: Prepare the Nuts and Cranberries
- Roast the Nuts
- Preheat the oven to 350°F (175°C). Spread the almonds and walnuts on a baking sheet and roast for 8–10 minutes, stirring halfway, until fragrant.
- Allow them to cool completely.
- Chop the Walnuts
- Roughly chop the toasted walnuts for better distribution in the nougat. Leave the almonds whole for texture.
- Prepare the Cranberries
- If the cranberries are large, chop them into smaller pieces for even distribution.