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Almond Walnut Cranberry Nougat

Almond Walnut Cranberry Nougat

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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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