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Introduction:
If you're craving a sweet, chewy, and nutty treat, look no further than this Almond Walnut Cranberry Nougat recipe. With the perfect balance of roasted almonds, crunchy walnuts, and tart cranberries, this nougat brings together a delightful mix of textures and flavors. Ideal for snacking, gifting, or as a festive holiday dessert, this easy-to-make nougat combines healthy nuts with a sweet, homemade base. Whether you’re an experienced candy maker or a beginner in the kitchen, this recipe will guide you through crafting your own batch of these delectable treats.
Ingredients:
1 cup whole almonds, roasted and unsalted
1 cup walnuts, chopped
1/2 cup dried cranberries
1 cup honey
1/2 cup granulated sugar
1/4 cup water
2 egg whites
1/4 teaspoon vanilla extract
A pinch of salt
1/4 cup cornstarch (for dusting)
Directions:
Prepare the baking sheet: Line a baking sheet with parchment paper, and lightly dust it with cornstarch to prevent the nougat from sticking.
Cook the sugar mixture: In a medium saucepan, combine honey, sugar, and water. Bring it to a simmer over medium heat, stirring occasionally, until the sugar dissolves. Increase the heat slightly and allow the mixture to reach 240°F (115°C) on a candy thermometer, creating a soft ball stage.
Whisk egg whites: While the sugar mixture is heating up, beat the egg whites and salt in a stand mixer or with a hand mixer on high speed until stiff peaks form.
Combine the mixture: Once the syrup reaches the right temperature, slowly drizzle it into the whipped egg whites while continuing to beat the mixture on low speed. Gradually increase to medium speed and continue to mix for about 5 minutes until the mixture is thick and glossy.
Add the nuts and cranberries: Gently fold in the roasted almonds, chopped walnuts, and dried cranberries. Be careful not to deflate the nougat too much as you incorporate the ingredients.
Set the nougat: Pour the mixture onto the prepared baking sheet, spreading it evenly into a rectangular shape. Let it cool completely at room temperature for about 2-3 hours, or until it firms up.
Cut into pieces: Once the nougat has set, dust your knife with cornstarch and slice it into small pieces or bars.
Serving and Storage Tips:
Serving: Serve your almond walnut cranberry nougat as a snack, a dessert, or wrapped in festive packaging for gifts. It pairs wonderfully with tea or coffee for a delightful treat.
Storage: Store the nougat in an airtight container at room temperature for up to two weeks. For longer storage, wrap individual pieces in wax paper and freeze them for up to 3 months.
Variations:
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