Nougat with Almonds, Walnuts, and Cranberries is a delicious, chewy, and nutty treat that’s perfect for the holidays, gift-giving, or just as a sweet indulgence. The combination of almonds, walnuts, and cranberries adds a delightful mix of crunch and sweetness to the soft nougat base. Here’s a simple recipe to make it at home:
Ingredients:
- 1 cup whole almonds, roasted (or raw, if you prefer to roast them yourself)
- 1 cup walnuts, chopped
- 1/2 cup dried cranberries (or any dried fruit of your choice)
- 3 large egg whites
- 1 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 tablespoons water
- Powdered sugar, for dusting (optional)
Instructions:
1. Prepare the Pan:
- Line an 8×8-inch square baking dish (or a similar-sized pan) with parchment paper or wax paper. Lightly grease the paper with butter or non-stick spray. Set aside.
2. Toast the Nuts:
- If using raw almonds, preheat your oven to 350°F (175°C) and spread the almonds and walnuts on a baking sheet. Toast them in the oven for about 8-10 minutes, tossing halfway through, until they’re lightly golden and fragrant.
- If the almonds are already roasted, simply chop them as needed and set all the nuts aside. Combine them in a bowl along with the dried cranberries.
3. Make the Nougat Base:
- In a large saucepan, combine the granulated sugar, corn syrup, water, and salt. Place the saucepan over medium heat, stirring constantly until the sugar dissolves.
- Bring the mixture to a boil and cook for about 6-8 minutes until it reaches 240°F (115°C) on a candy thermometer (soft-ball stage).
4. Whip the Egg Whites:
- While the sugar mixture is boiling, beat the egg whites in a stand mixer or with an electric hand mixer on medium-high speed until stiff peaks form. This should take about 3-5 minutes.
- Once the sugar syrup reaches the correct temperature, carefully and slowly pour the hot syrup into the whipped egg whites while the mixer is on low speed. Gradually increase the speed to medium-high and continue beating for 5-7 minutes until the mixture is thick, glossy, and holds stiff peaks.
5. Fold in the Nuts and Cranberries:
- Once the nougat mixture is fluffy and thick, fold in the roasted almonds, chopped walnuts, and dried cranberries until they are evenly distributed throughout the nougat.
6. Set the Nougat:
- Transfer the nougat mixture to the prepared baking dish. Use a spatula to spread it out evenly and press it down gently to compact it into the pan.
- Let the nougat cool and set at room temperature for at least 4 hours or overnight, until it’s firm to the touch.
7. Cut and Serve:
- Once set, lift the nougat out of the pan using the parchment paper. Place it on a cutting board and cut it into squares or rectangles.
- Dust the pieces with powdered sugar to prevent sticking and give them a lovely finish.
Tips:
- Storing: Nougat can be stored in an airtight container at room temperature for up to 1-2 weeks. You can also freeze it for up to 3 months. Just make sure to separate layers with wax paper.
- Customizing: Feel free to experiment with different nuts and dried fruits. Hazelnuts, pistachios, or dried cherries also make great additions.
- Be careful with the syrup: When working with hot sugar syrup, be sure to handle the saucepan carefully, as it can cause burns if it comes into contact with skin.
Enjoy your homemade Nougat with Almonds, Walnuts, and Cranberries! It’s a festive, flavorful treat that’s sure to be a hit with friends and family.