With crunchy almonds, walnuts, and tart cranberries, this nougat recipe makes a chewy, festive treat that's perfect for the holidays.
Easy Almond Walnut Cranberry Nougat for the Holidays
The first time I tried this nougat recipe, I only meant to make a simple homemade treat that felt thoughtful. But it quickly turned into one of my favorite sweets to make and share. Every December, it reminds me why I love experimenting with new recipes for nougat; they always feel festive and special.
This version is softer than a traditional almond turrón but still has a nice bite, which makes this recipe for nougat with almonds one I go back to again and again. This almond cranberry nougat is a treat that always feels a little special. Out of all the nougat recipes I've tried, this one is the keeper.
Why You'll Love My Recipe
- No Candy-Making Experience Needed: With my step-by-step instructions, it's easier than you'd think, even if it's your first time.
- Perfect for Any Occasion: Ideal for birthdays, holidays (Thanksgiving and Christmas), gatherings, or any event, this treat is always a hit.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Almonds & Walnuts: I like toasting almonds until golden for a crisp bite and nutty aroma, while walnuts bring a softer, earthy richness. Both balance beautifully with the honey, though hazelnuts, pistachios, or pecans work too.
- Cranberries: Dried cranberries are my favorite here; they add chewiness and a tart pop that cuts through the sweetness and keeps the nougat lively.
- Sugar & Honey: Simple granulated sugar melts smoothly with light, floral honey, creating that soft, chewy base and giving the nougat structure without being too sweet.
- Egg White: Whipped to stiff, glossy peaks, one egg white lifts the mixture and gives the nougat its light, airy texture; it's the secret to keeping it soft but not heavy.
How to Make Almond Walnut Cranberry Nougat
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prep the mold and ingredients: Brush the nougat mold with a thin layer of oil, dust it lightly with powdered sugar, and have your toasted nuts ready in a bowl.
2. Heat the Syrup: In a saucepan, heat sugar and honey over medium heat, stirring until dissolved and bubbling.
3. Check the Temperature: Remove from heat when the syrup reaches 248°F (121°C). Let it cool for 3 minutes.
4. Beat Egg Whites: In a large bowl, beat egg whites with an electric mixer until stiff peaks form.
5. Combine with Syrup: Slowly stir the egg whites into the syrup, whisking until fully incorporated.
6. Cook the Mixture: Return the egg white mixture to low heat and beat continuously for 8-10 minutes until thick and glossy.
7. Add Nuts and Fruit: Remove from heat and gently fold in toasted almonds, walnuts, and dried cranberries.
8. Mold and Set: Pour into an oiled and sugared mold, spread evenly, let set at room temperature for a few hours, then cut into bars once firm.
My Tips for Recipe Success
Toast the Nuts One at a Time: Almonds and walnuts toast at different speeds. I always do them separately to make sure neither gets too dark or bitter.
Prep Everything Before the Syrup Starts: Once the syrup hits temperature, things move quickly. I always have the nuts toasted and the mold oiled and ready before I start cooking.
Let the Syrup Cool Just a Bit: After reaching 130°C, I give the syrup 2-3 minutes to cool slightly before adding the egg white; it helps prevent it from deflating too fast.
Keep Whisking Once it Thickens: The mixture will look glossy and heavy near the end. I keep whisking steadily for about 8-10 minutes to get that perfect chewy texture.
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Recipe
Almond Walnut Cranberry Nougat
Ingredients
- 100 g Almonds - Blanched and toasted
- 75 g Walnuts - Toasted
- 75 g Cranberries - Dried
- 125 g Granulated Sugar
- 125 g Honey
- 1 Egg White
Instructions
- Prepare the nougat mold by lightly brushing it with oil, then dusting it with icing sugar to prevent sticking and ensure a smooth release once set.
- In a saucepan, heat sugar and honey over medium heat, stirring constantly until dissolved and bubbling. Once the syrup reaches 248°F (121°C), remove it from the heat and let it cool for 3 minutes.
- While the syrup cools, separate the egg white into a large bowl and beat it with an electric mixer until stiff peaks form. Slowly add the egg white to the syrup, folding it in with a spatula at first, then whisking until smooth and fully combined. Return the mixture to low heat and whisk constantly for 8-10 minutes, until it turns thick, glossy, and stable.
- Remove from heat, add the almonds, walnuts, and cranberries, and fold everything together. Pour the nougat mixture into the prepared mold and smooth the surface with a spatula.
- Let it cool at room temperature for a few hours or until completely set. Once firm, remove from the mold and cut into rectangular bars.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This nougat is SO good! The perfect balance of chewy, crunchy, and sweet. Love the almond and cranberry combo!