A chewy, festive nougat that balances nutty crunch with tart cranberries.
Ingredients
Dry
-
1 cup roasted almonds (whole or roughly chopped)
-
1 cup roasted walnuts (roughly chopped)
-
¾ cup dried cranberries
-
Rice paper (edible wafer paper), optional but traditional
Nougat Base
-
1 cup sugar
-
½ cup honey
-
¼ cup water
-
2 large egg whites (room temperature)
-
¼ tsp salt
-
1 tsp vanilla extract
Equipment
-
Candy thermometer
-
Stand mixer or hand mixer
-
Square pan (8×8 inch), lined
Instructions
-
Prep the pan
Line with parchment. If using rice paper, place a sheet on the bottom. -
Warm the nuts & cranberries
Lightly toast nuts if not already roasted. Keep warm (this helps mixing later). -
Cook the syrup
In a saucepan, combine sugar, honey, and water.
Cook over medium heat without stirring until it reaches 140–145°C (285–293°F). -
Whip egg whites
When syrup hits ~120°C (250°F), start whipping egg whites with salt to stiff peaks. -
Combine
Slowly pour hot syrup into egg whites while whipping on medium-high.
Continue beating 5–7 minutes until thick, glossy, and slightly cooled.
Mix in vanilla. -
Fold in fillings
Quickly fold in almonds, walnuts, and cranberries using a spatula. -
Set the nougat
Spread into the pan. Top with another rice paper sheet if using.
Press gently and smooth. -
Rest & cut
Let set at room temperature 4–6 hours or overnight.
Cut with a lightly oiled knife.
Texture & Taste
-
Chewy, slightly sticky
-
Nutty crunch + tart cranberry contrast
-
Sweet but balanced from honey
Storage
-
Wrap pieces individually in parchment or rice paper
-
Store in an airtight container at room temperature up to 1 week
Variations
-
Add orange zest for brightness
-
Swap cranberries for pistachios + dried cherries
-
For firmer nougat, cook syrup closer to 145°C
If you want, I can give you a soft Italian-style torrone, a chocolate-dipped version, or a no-egg alternative.