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!