- Beat the Egg Whites
- In a stand mixer with a whisk attachment, beat the egg whites until soft peaks form. Set aside.
- 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.
- Bring to Temperature
- Continue cooking without stirring until the mixture reaches 250°F (120°C) (soft-ball stage).
Step 3: Combine and Whisk
- 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).
- Incorporate the Vanilla
- Add the vanilla extract and mix briefly to combine.
Step 4: Fold in the Nuts and Cranberries
- 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
- 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.
- 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).
- Cool Completely
- Let the nougat sit at room temperature for 6–8 hours or overnight to set.
Step 6: Cut and Serve
- Remove from the Pan
- Lift the nougat out of the pan using the parchment or wafer paper overhang. Place it on a cutting board.
- 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.
- 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!