This homemade nougat recipe is a delightful treat that blends the rich, crunchy textures of almonds and walnuts with the tart, chewy sweetness of cranberries. Perfect for holiday gift-giving or a special snack, this nougat offers a satisfying mix of flavors and textures, all wrapped up in a soft, chewy, honey-infused base. Easy to prepare, it’s an elegant dessert that everyone will love!
Ingredients:
- 1 cup raw almonds
- 1 cup raw walnuts
- 1/2 cup dried cranberries
- 2 large egg whites
- 1 1/2 cups granulated sugar
- 1/2 cup honey
- 1/4 cup water
- 1 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar (for dusting)
Instructions:
- Prepare the nuts and cranberries:
- Preheat the oven to 350°F (175°C). Spread the almonds and walnuts on a baking sheet and roast for 8-10 minutes until golden and fragrant. Let them cool and chop roughly.
- In a separate bowl, coarsely chop the dried cranberries.
- Prepare the nougat base:
- In a medium saucepan, combine the sugar, honey, and water over medium heat. Stir occasionally until the sugar dissolves. Let the mixture come to a boil and cook for about 5-7 minutes, or until it reaches 240°F (115°C) on a candy thermometer.
- Whip the egg whites:
- While the sugar mixture is boiling, beat the egg whites in a large mixing bowl with a hand mixer or stand mixer until stiff peaks form.
- Combine the ingredients:
- Once the sugar mixture reaches the right temperature, slowly pour it in a thin stream over the whipped egg whites while continuously beating at a low speed. Gradually increase the speed to high and continue to beat for another 5 minutes, until the mixture becomes thick and glossy.
- Fold in the nuts and cranberries:
- Gently fold in the roasted almonds, walnuts, and dried cranberries into the nougat mixture until well distributed.
- Set the nougat:
- Line a rectangular or square baking dish with parchment paper, leaving some overhang for easy removal later. Dust the bottom with a little powdered sugar.
- Transfer the nougat mixture into the prepared dish, smoothing it out evenly. Dust the top with more powdered sugar to prevent sticking.
- Chill and cut:
- Refrigerate the nougat for at least 4 hours, or until firm. Once set, remove from the dish using the parchment paper overhang. Place it on a cutting board and cut into small squares or rectangles.
- Serve and enjoy:
- Store the nougat in an airtight container at room temperature for up to a week. Enjoy the crunchy, chewy bites that are perfect for sharing or gifting!