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Almond Walnut Cranberry Nougat Recipe

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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:

  1. 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.
  1. 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.
  1. Whip the Egg White:
  • While the syrup is cooking, beat the egg white in a clean, dry bowl until it forms stiff peaks.
  1. 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.
  1. 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.
  1. 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.
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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!

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