Almond-Walnut-Cranberry Nougat

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Ingredients

  • 1 cup almonds, toasted
  • 1 cup walnuts, chopped
  • 1/2 cup dried cranberries
  • 1 1/2 cups granulated sugar
  • 1/4 cup light corn syrup
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1 tablespoon water
  • 1 tablespoon powdered sugar (for dusting)

Instructions

  1. Prepare your baking sheet: Line a baking sheet with parchment paper or a silicone baking mat.
  2. Toast the nuts: In a dry skillet over medium heat, toast the almonds and walnuts until lightly browned and fragrant (about 5 minutes). Remove from heat and set aside. Let them cool.
  3. Prepare the cranberries: Add the dried cranberries to the nuts, mixing them together in a bowl. Set aside.
  4. Cook the sugar syrup: In a saucepan over medium heat, combine the granulated sugar, corn syrup, honey, and salt. Stir occasionally until the sugar dissolves. Bring the mixture to a gentle boil and cook until it reaches 245°F (118°C) on a candy thermometer.
  5. Whisk the egg whites: While the sugar mixture is cooking, whisk the egg whites in a stand mixer or with a hand mixer on medium speed until stiff peaks form.
  6. Combine the syrup and egg whites: Once the sugar mixture reaches the correct temperature, slowly pour it into the egg whites in a thin stream while mixing on low speed. Be careful not to burn yourself with the hot syrup. Continue mixing on medium speed until the nougat becomes glossy and thick, about 5 minutes.
  7. Add the nuts and cranberries: Gently fold the nuts and cranberries into the nougat mixture, ensuring they’re evenly distributed.
  8. Shape the nougat: Transfer the nougat mixture onto the prepared baking sheet. Use a spatula to spread it evenly. You can press it into a square or rectangle shape.
  9. Set and cool: Dust the top of the nougat with powdered sugar. Let it cool at room temperature for several hours or overnight until firm.
  10. Slice and serve: Once the nougat has set, cut it into small squares or rectangles. Store in an airtight container at room temperature.

Enjoy your delicious, homemade Almond-Walnut-Cranberry Nougat!

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