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Here’s a simple recipe for Almond Walnut Cranberry Nougat, a delicious treat that combines nuts and dried fruit in a chewy, sweet nougat!
Almond Walnut Cranberry Nougat
Ingredients:
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 large egg white
- 1/2 cup sliced almonds
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Prepare a Pan:
- Line an 8×8-inch (or similar size) baking dish with parchment paper, leaving some overhang for easy removal.
- Make the Syrup:
- In a saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring until the sugar dissolves. Bring to a boil and cook until the mixture reaches 250°F (hard ball stage) on a candy thermometer.
- Whip the Egg White:
- While the syrup is cooking, beat the egg white in a mixing bowl until soft peaks form.
- Combine:
- Once the syrup reaches 250°F, carefully pour it into the beaten egg white while mixing on low speed. Gradually increase the speed to high and beat until the mixture is thick and glossy (about 5-7 minutes).
- Add Nuts and Fruit:
- Fold in the sliced almonds, chopped walnuts, dried cranberries, vanilla extract, and salt until well combined.
- Transfer to the Pan:
- Spread the nougat mixture into the prepared baking dish, pressing down evenly. Use a spatula or your hands (lightly greased) to smooth the top.
- Chill:
- Let the nougat cool at room temperature for about 2 hours, then refrigerate for at least another hour to set.
- Cut and Serve:
- Once set, lift the nougat out of the pan using the parchment overhang. Cut into squares or rectangles and enjoy!
Tips:
- Storage: Store the nougat in an airtight container at room temperature for up to 2 weeks.
- Variations: Feel free to experiment with different nuts or dried fruits based on your preference!
Enjoy your homemade Almond Walnut Cranberry Nougat!
