If you’re looking for a sweet treat that perfectly balances crunchy nuts, chewy nougat, and a touch of tart cranberries, you’ve come to the right place. This Nougat with Almonds, Walnuts, and Cranberries recipe is a timeless snack that’s ideal for any occasion. Whether you’re making it for a holiday gift, a party, or just because you’re craving something homemade, this recipe will surely impress your family and friends with its delightful combination of textures and flavors.
I made this batch as a sweet Sunday project, and it turned out to be a huge hit. You get the nutty goodness of toasted almonds and walnuts, paired with the chewiness of the nougat and the burst of sweetness from the cranberries. Every bite is like a flavor explosion in your mouth! So, let’s dive into how you can recreate this delicious treat at home.
Ingredients
Here’s what you’ll need to make this homemade nougat:
100 grams of almonds – These will give your nougat a satisfying crunch and rich flavor.
75 grams of walnuts – Walnuts add a slightly earthy taste and extra texture to the mix.
75 grams of cranberries – These dried berries give a sweet and tangy contrast that complements the nuts beautifully.
125 grams of sugar – This is the base for the nougat, providing sweetness and helping it set.
125 grams of honey – Honey adds a smooth, floral sweetness to the nougat, enhancing the overall flavor.
1 egg white – This helps create the light, airy texture in the nougat. It binds everything together while keeping it light and chewy.
Instructions
Step 1: Prepare the Nuts
Start by taking the almonds and placing them in a small pot. Pour hot water over them and let them cook for about 3 minutes. This will help loosen their skins. After that, use a strainer spoon to remove the almonds from the water, then set them aside to cool for a moment. Once they’re cool enough to handle, peel off the skins and place the almonds on a plate.
Next, take the peeled almonds and toss them in a pan. Set the heat to low to medium, and toast the almonds for about 5-8 minutes. Stir them occasionally to make sure they don’t burn. Keep an eye on them—they should smell fragrant and golden when they’re done.
While the almonds are toasting, put the walnuts in a separate pan. Toast them on low-medium heat for about 5 minutes. Again, be careful not to overcook them. When both the almonds and walnuts are toasted, transfer them to a bowl and set them aside to cool.
Step 2: Prepare the Syrup
In a small pot, combine sugar and honey over medium heat. Stir the mixture constantly until the sugar has fully dissolved and the syrup begins to bubble. You’ll want the temperature to reach between 120°C and 130°C (248°F to 266°F). You can check the temperature with a candy thermometer, or do a simple test by dropping a spoonful of the syrup into a bowl of cold water. If the syrup forms a solid ball when dropped in, it’s ready to go.
Once the syrup is at the right temperature, remove it from the heat and set it aside for about 3 minutes to cool down slightly.
Step 3: Beat the Egg White
While the syrup is cooling, separate the egg white from the yolk and place the egg white in a large bowl. Use an electric mixer to beat the egg white until stiff peaks form. It should be smooth and glossy.
Step 4: Combine the Syrup and Egg White
Slowly pour the slightly cooled syrup into the egg whites while stirring gently with a spatula. Once it’s well combined, switch to a whisk and mix until the egg whites are fully incorporated into the syrup.
Place the pan back on low heat and continue to stir the mixture constantly. The goal here is to thicken the mixture and give it that glossy finish. This should take about 8-10 minutes. Be patient, and keep stirring to avoid any lumps.
Step 5: Add the Nuts and Cranberries
Once the syrup and egg white mixture is thickened and shiny, remove it from the heat. Gently fold in the toasted almonds, walnuts, and dried cranberries. Make sure the nuts and fruit are evenly distributed throughout the mixture.
Step 6: Set the Nougat
Next, prepare your mold. Lightly oil it with cooking spray, and then dust the bottom with a little powdered sugar. This will help prevent the nougat from sticking once it’s cooled.
Pour the nut and syrup mixture into the mold and spread it evenly with a spatula. Let the nougat sit at room temperature for a few hours to cool and harden. Once it’s fully set, remove it from the mold and place it on a cutting surface.
Step 7: Slice and Enjoy!
Use a sharp knife to slice the nougat into rectangular pieces. Now you’re ready to enjoy your homemade nougat with almonds, walnuts, and cranberries! It’s a delightful treat with just the right balance of sweet and nutty.
Notes
Nut Quality: The key to a fantastic nougat is using fresh, high-quality nuts and cranberries. Make sure your almonds and walnuts are as fresh as possible to get the best flavor.
Almonds: If you’re pressed for time, feel free to use peeled and toasted almonds from the store instead of raw almonds. It’ll save you some prep time!
Roasting the Nuts: To bring out even more flavor, toast the almonds and walnuts before mixing them into the nougat. This step is optional but highly recommended.
Honey Choice: The flavor of your nougat will vary depending on the honey you choose. Floral, fruity, or even earthy honey will each lend a different flavor profile, so pick one that you love.
Setting Time: Be sure to allow the nougat to completely harden before cutting it into bars. It may take several hours at room temperature.
Storage: Keep your nougat in an airtight container at room temperature or in the fridge. It will stay fresh for about 1-2 weeks.
Gift Idea: If you want to give this nougat as a gift, wrap each piece in pretty parchment paper and tie them with a ribbon. It makes for a lovely homemade treat!
Nutrition
Here’s a rough
Nutrition
al breakdown for one serving of this delicious nougat (based on cutting 10 pieces from the recipe):
Calories: 248 kcal
Carbohydrates: 34g
Protein: 5g
Fat: 12g
Saturated Fat: 1g
Polyunsaturated Fat: 6g
Monounsaturated Fat: 5g
Trans Fat: 0.003g
Sodium: 8mg
Potassium: 155mg
Fiber: 3g
Sugar: 30g
Vitamin A: 8 IU
Vitamin C: 2mg
Calcium: 45mg
Iron: 1mg
Additional Information
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