Almond Walnut Cranberry Nougat

Ouadie Rhabbouron

Ingredients

  • 1 1/2 cups whole almonds (roasted and unsalted)
  • 1 1/2 cups walnut halves (lightly toasted)
  • 1 cup dried cranberries (unsweetened or sweetened)
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup honey
  • 1 tablespoon water
  • Powdered sugar (for dusting)

    Instructions

    1. Prepare the pan:
      Line an 8×8-inch square baking pan with parchment paper, ensuring the paper overhangs slightly on two sides. This makes it easier to lift the nougat out once it sets. Lightly grease the parchment with cooking spray or a thin layer of butter to prevent the sticky nougat from clinging to the surface.
    2. Toast the nuts:
      Preheat your oven to 350°F (175°C). Spread the whole almonds and walnut halves evenly on a baking sheet. Toast them for 8–10 minutes, or until they are lightly golden and aromatic. Stir once halfway through to promote even toasting. Remove from the oven and allow the nuts to cool completely. This step enhances their flavor and ensures a crisp bite in the nougat.
    3. Prepare the egg whites:
      In the bowl of a stand mixer fitted with the whisk attachment, or using a large mixing bowl and hand mixer, beat the egg whites along with a pinch of salt. Whip on medium to high speed until stiff peaks form — the egg whites should hold their shape when the whisk is lifted. This typically takes 3–4 minutes with a hand mixer, or 5–6 minutes by hand. Stiff peaks will give the nougat its airy, marshmallow-like texture.

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