Nougat with Almonds, Walnuts, and Cranberries

  1. Beat the Egg Whites
    • In a stand mixer with a whisk attachment, beat the egg whites until soft peaks form. Set aside.
  2. Cook the Sugar Mixture
    • In a medium saucepan, combine the granulated sugar, corn syrup, honey, and salt.
    • Cook over medium heat, stirring gently until the sugar dissolves. Stop stirring and attach a candy thermometer to the pan.
  3. Bring to Temperature
    • Continue cooking without stirring until the mixture reaches 250°F (120°C) (soft-ball stage).

Step 3: Combine and Whisk

  1. Add the Sugar Syrup to the Egg Whites
    • With the mixer running on low, carefully and slowly pour the hot sugar syrup into the whipped egg whites.
    • Increase the speed to high and beat until the mixture thickens and becomes glossy (about 5–6 minutes).
  2. Incorporate the Vanilla
    • Add the vanilla extract and mix briefly to combine.

Step 4: Fold in the Nuts and Cranberries

  1. Mix by Hand
    • Remove the bowl from the mixer. Using a sturdy spatula, fold in the roasted almonds, chopped walnuts, and cranberries. Work quickly, as the nougat will begin to set as it cools.

Step 5: Shape and Cool

  1. Line the Pan
    • Line an 8×8-inch (20×20 cm) pan with parchment paper or edible wafer paper. Leave enough overhang to lift the nougat out later.
  2. Press the Nougat
    • Transfer the nougat mixture into the prepared pan. Press it down evenly with a spatula or your hands (use a sheet of parchment paper to prevent sticking).
    • Cover with another layer of wafer paper (if using).
  3. Cool Completely
    • Let the nougat sit at room temperature for 6–8 hours or overnight to set.

Step 6: Cut and Serve

  1. Remove from the Pan
    • Lift the nougat out of the pan using the parchment or wafer paper overhang. Place it on a cutting board.
  2. Slice
    • Use a sharp knife to cut the nougat into small squares or rectangles. To prevent sticking, lightly oil the knife or dust it with powdered sugar.
  3. Serve
    • Arrange the pieces on a platter or wrap them individually in parchment paper for gifting.

Storage Tips

  • Room Temperature: Store nougat in an airtight container at room temperature for up to 2 weeks.
  • Freezing: Wrap nougat tightly in plastic wrap and store in the freezer for up to 3 months. Thaw at room temperature before serving.

Pro Tips

  • Candy Thermometer: Use a reliable candy thermometer to ensure the sugar syrup reaches the right temperature.
  • Wafer Paper: Edible wafer paper prevents sticking and gives a professional finish but can be omitted if not available.
  • Customization: Swap out the nuts and cranberries for your favorites, such as pistachios, hazelnuts, or dried apricots.

This nougat with almonds, walnuts, and cranberries is a show-stopping treat that balances sweetness with nutty richness and a hint of tartness. It’s sure to impress your friends and family!

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