Almond Walnut Cranberry Nougat Recipe

This Almond Walnut Cranberry Nougat is a delightful treat that combines the crunch of almonds and walnuts with the sweetness and tanginess of cranberries. It’s a perfect snack for any occasion.

Ingredients:

100 grams of almonds
75 grams of walnuts

75 grams of dried cranberries
125 grams of sugar
125 grams of honey

1 egg white

Instructions:

Prepare the Nuts:

Lightly toast the almonds and walnuts in a dry pan over medium heat until they are golden and fragrant. This step enhances the flavor of the nuts. Let them cool.

Make the Syrup:

In a heavy-bottomed saucepan, combine the sugar and honey. Cook over medium heat, stirring constantly until the sugar dissolves completely.
Once the sugar has dissolved, stop stirring and allow the mixture to reach a temperature of 140°C (284°F) using a candy thermometer. Be careful as the mixture will be extremely hot.

Whip the Egg White:

While the syrup is cooking, beat the egg white in a clean, dry bowl until it forms stiff peaks.

Combine the Mixture:

Once the syrup has reached the desired temperature, carefully pour it in a thin stream into the whipped egg white, continuing to beat on low speed. Increase the speed and beat until the mixture is thick and glossy.
Quickly fold in the toasted almonds, walnuts, and cranberries.

Shape the Nougat:

Line a baking dish with parchment paper and pour the nougat mixture into it, spreading it evenly with a spatula.
Let the nougat cool completely at room temperature.

Cut and Serve:

Once the nougat is set, remove it from the dish and cut it into squares or bars. Store in an airtight container at room temperature.

Tips:

Use Fresh Ingredients: Ensure your nuts are fresh for the best flavor and texture.
Work Quickly: Once the syrup is added to the egg white, work quickly to mix in the nuts and cranberries before the nougat sets.
Use a Candy Thermometer: Accurate temperature control is key to achieving the right consistency in nougat. A candy thermometer ensures precision.
Storage: Store nougat in an airtight container to keep it fresh and prevent it from becoming sticky.

FAQs:

1. Can I use other nuts or dried fruits in this recipe?

Absolutely! You can substitute or add in your favorite nuts like pistachios, hazelnuts, or dried fruits like cherries or apricots.

2. How long will the nougat last?

If stored properly in an airtight container, nougat can last up to 2 weeks at room temperature.

3. My nougat turned out sticky. What went wrong?

Sticky nougat usually means that the syrup wasn’t cooked to the correct temperature. Make sure to use a candy thermometer and ensure the syrup reaches 140°C (284°F).

4. Can I make this recipe without a candy thermometer?

While a candy thermometer ensures accuracy, you can test the syrup by dropping a small amount into cold water. It should form a firm ball when it’s ready. However, for best results, use a thermometer.

This nougat is a sweet and satisfying treat that’s sure to impress!