Almond Walnut Cranberry Nougat

Tools Needed

• Saucepan
• Candy thermometer
• Electric mixer
• 9×13-inch baking pan
• Parchment paper or rice paper

Step-by-Step Instructions to Make Almond Walnut Cranberry Nougat

Step 1: Prepare the Baking Pan

1. Line a 9×13-inch baking pan with parchment paper or edible rice paper, making sure it covers the bottom and sides. This will prevent sticking and make it easier to remove the nougat later.

Step 2: Toast the Nuts

1. Preheat your oven to 350°F (175°C).
2. Spread the raw almonds and walnuts on a baking sheet in a single layer.
3. Toast them in the oven for about 8-10 minutes, or until they’re golden brown and fragrant. Remove from the oven and let cool.

Step 3: Make the Sugar Syrup

1. In a heavy-bottomed saucepan, combine 1 cup of sugar, 1/2 cup honey, 1/4 cup light corn syrup, and 1/4 cup water.
2. Stir the mixture over medium heat until the sugar has dissolved.
3. Attach a candy thermometer to the pan and continue cooking without stirring until the mixture reaches 290°F (143°C). This temperature is essential for the correct texture of the nougat.

Step 4: Beat the Egg Whites

1. While the sugar mixture is cooking, place 2 large egg whites and 1/4 teaspoon of salt in the bowl of an electric mixer.
2. Beat on medium-high speed until soft peaks form.
3. Once the sugar syrup reaches the correct temperature, carefully and slowly pour it into the egg whites while continuing to beat on low speed. Be cautious as the mixture will be extremely hot.

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Step 5: Mix in the Nuts and Cranberries

1. Once all the syrup is incorporated, continue beating the mixture on high speed until it thickens and begins to hold its shape, about 5-8 minutes.
2. Add 1 teaspoon of vanilla extract and gently fold in the toasted almonds, walnuts, and dried cranberries.
3. Stir until the ingredients are evenly distributed throughout the nougat mixture.

Step 6: Shape and Set the Nougat

1. Pour the nougat mixture into the prepared baking pan, spreading it evenly to ensure that it fills the pan uniformly.
2. If you’re using rice paper, place a layer on top of the nougat for easy handling.
3. Allow the nougat to cool and set for at least 2 hours at room temperature or overnight.

Step 7: Cut and Serve

1. Once set, remove the nougat from the pan by lifting the parchment paper or rice paper edges.
2. Using a sharp knife, cut the nougat into squares or bars.
3. Store in an airtight container at room temperature for up to two weeks.

Tips for the Perfect Almond Walnut Cranberry Nougat

• Timing is crucial: Make sure to monitor the temperature of the sugar syrup closely. If it goes too high, the nougat will become hard instead of chewy.
• Use quality nuts and cranberries: Fresh, high-quality ingredients will significantly enhance the flavor of your nougat.
• Storing the nougat: If you live in a humid area, store the nougat in the refrigerator to maintain its texture.

With this recipe, you’ll have a beautiful, chewy nougat that combines the nutty flavors of almonds and walnuts with the sweet tartness of cranberries. It’s an irresistible treat that’s perfect for sharing or enjoying as a snack.