Almond Walnut Cranberry Nougat

Instructions

Step 1: Prepare Your Ingredients

1. Prep your nuts and fruit: If you’re using whole almonds or walnuts, chop them into smaller pieces. You can also leave them whole for a more rustic look. Next, chop the dried cranberries into smaller bits if they’re large, as this will make them easier to mix into the nougat. Set the prepared nuts and cranberries aside.
2. Prepare your pan: Grease a 9×9-inch baking pan or line it with parchment paper. If you’re using parchment paper, make sure to leave some overhang so that you can easily lift the nougat out of the pan once it’s set.

Step 2: Make the Nougat Base

3. Cook the sugar syrup: In a medium saucepan, combine the granulated sugar, honey, and salt. Heat the mixture over medium heat, stirring occasionally until the sugar has dissolved. Once the sugar is dissolved, stop stirring and increase the heat slightly to bring the mixture to a simmer. Allow the syrup to simmer for about 5-7 minutes, or until it reaches 245°F (118°C) on a candy thermometer. Be sure to watch the syrup closely, as it can burn quickly once it reaches a high temperature.
4. Beat the egg whites: While the sugar syrup is simmering, place the egg whites in a clean, dry bowl of a stand mixer. Add the cream of tartar and beat the egg whites on medium speed until stiff peaks form. This means the egg whites should hold their shape when you lift the beaters out of the bowl.

Step 3: Combine the Syrup and Egg Whites

5. Add the sugar syrup to the egg whites: Once the sugar syrup has reached the correct temperature, carefully and slowly pour the hot syrup into the egg whites while mixing on low speed. This process should be done slowly to prevent the egg whites from deflating. Once all the syrup is added, increase the speed to medium-high and continue beating the mixture until it becomes thick, glossy, and slightly cooled. This can take about 5 minutes.
6. Add vanilla and almond extract: Once the nougat mixture is thick and glossy, add the vanilla extract and, if desired, almond extract. Mix until the extracts are fully incorporated.

Step 4: Fold in the Nuts and Cranberries

7. Incorporate the nuts and fruit: Gently fold in the prepared almonds, walnuts, and cranberries. Make sure the nuts and fruit are evenly distributed throughout the nougat base. The mixture will be sticky, but it should hold its shape.

Step 5: Set the Nougat

8. Transfer the mixture to the pan: Carefully spread the nougat mixture into the prepared baking pan. Use a spatula or your hands to press it evenly into the corners. You can lightly oil the spatula or your hands to prevent the sticky nougat from sticking to them.
9. Cool and set: Allow the nougat to cool to room temperature, then cover the pan with plastic wrap or a clean towel. Let the nougat set for at least 4 hours, or preferably overnight, to ensure it firms up properly.

Step 6: Slice and Serve

10. Cut into pieces: Once the nougat has fully set, use a sharp knife to cut it into squares or bars. The nougat should be firm but chewy, and the nuts and cranberries will add a satisfying crunch to each piece.
11. Serve and enjoy: Serve the nougat as a sweet snack or gift it to friends and family. It’s a perfect addition to holiday treat platters or as a homemade candy for special occasions.

Tips for the Perfect Almond Walnut Cranberry Nougat

• Temperature matters: The key to getting the perfect nougat texture is ensuring that the sugar syrup reaches the right temperature (245°F or 118°C). If the syrup is too soft, the nougat will be too sticky; if it’s too hard, it can become too firm.
• Egg whites: Make sure your mixing bowl and beaters are completely clean and free of any grease or oil, as this can prevent the egg whites from whipping up properly.
• Nuts and fruit: You can swap out the nuts and fruit in this recipe based on what you have on hand. Try using pistachios, pecans, or hazelnuts in place of almonds and walnuts, and experiment with dried figs, raisins, or even apricots instead of cranberries.
• Storing: Store your nougat in an airtight container at room temperature for up to 2 weeks. It can also be refrigerated to keep it fresh for longer, but make sure to bring it back to room temperature before serving for the best texture.

Why You’ll Love Almond Walnut Cranberry Nougat

Almond Walnut Cranberry Nougat is the perfect candy for those who love a balance of sweet and savory flavors with a satisfying crunch. The chewy nougat paired with the crisp nuts and tangy cranberries creates a delightful treat that’s as pleasing to the eye as it is to the palate. Whether you’re gifting it, serving it at a holiday party, or enjoying it as a personal indulgence, this nougat is sure to become a favorite. The versatility in flavor, ease of preparation, and beautiful presentation make it an excellent choice for any occasion.