Almond Walnut Cranberry Nougat

This nougat recipe makes a sweet and chewy treat, filled with crunchy nuts and tart cranberries. Perfect for gifting, holidays, or enjoying as a homemade snack.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 45

Total Time 50

Ingredients

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

Whip the Egg White Firmly: I beat the egg white until very stiff peaks form; it helps give the nougat a nice, airy texture.

Keep Stirring Over Heat: Don’t stop whisking during the final cooking step, or the mixture might seize or overcook.

Cut When Fully Set: I let the nougat sit overnight if I can. A firm set makes slicing so much cleaner.

Nutrition