Print

Festive Cranberry Almond Nougat Recipe

Print Recipe

★★★★

3.9 from 49 reviews

This Festive Cranberry Almond Nougat is a delightful, chewy candy perfect for holiday celebrations. Made with a sweet combination of sugar syrup and whipped egg whites, it features tart dried cranberries and crunchy toasted almonds for a festive twist. Optional edible rice paper sheets give it a classic nougat texture, making it an elegant treat to share or gift during the holidays.

Ingredients

Scale

Nougat Base

  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 cup water
  • 2 large egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup dried cranberries
  • 1 1/2 cups toasted almonds

Optional

  • Edible rice paper sheets (for classic nougat texture)

Instructions

  1. Preparation: Line an 8×8-inch baking dish with parchment paper. If desired, place edible rice paper sheets on the bottom to create a classic nougat texture.
  2. Make sugar syrup: In a medium saucepan, combine granulated sugar, light corn syrup, and water. Stir over medium heat until the sugar dissolves, taking care not to crystallize the sugar.
  3. Boil to soft crack stage: Increase heat to high and let the mixture boil without stirring until it reaches 290°F (143°C) on a candy thermometer, which is the soft crack stage ideal for nougat.
  4. Beat egg whites: Meanwhile, in a large bowl, beat the egg whites and salt until soft peaks form. This aerates the egg whites, giving nougat its signature lightness.
  5. Combine syrup and egg whites: Slowly pour the hot syrup into the beaten egg whites in a thin, steady stream while mixing continuously with a stand or hand mixer to prevent the eggs from cooking.
  6. Whip to thick glossy texture: Continue beating until the mixture is thick, glossy, and the bowl’s surface feels cool to the touch, ensuring the nougat has set properly. Add vanilla extract towards the end of whipping for flavor.
  7. Fold in cranberries and almonds: Gently fold in dried cranberries and toasted almonds, distributing them evenly throughout the nougat mixture.
  8. Transfer and press: Pour the nougat into the prepared baking dish and press down firmly with a spatula to create an even layer.
  9. Add top layer of rice paper (optional): If using, place another sheet of edible rice paper on top of the nougat to seal it and replicate traditional nougat presentation.
  10. Set and cool: Allow the nougat to cool and set at room temperature for at least 2 hours or until firm to the touch.
  11. Cut and serve: Once set, remove the nougat from the baking dish and cut into bite-sized pieces using a sharp knife for serving or gifting.

Notes

  • Using a candy thermometer is essential to reach the correct temperature for the sugar syrup.
  • Be sure to pour the syrup slowly into the egg whites to avoid scrambling the eggs.
  • Toasted almonds add a deeper flavor; toast them lightly in a dry skillet until fragrant.
  • Edible rice paper is optional but recommended for a classic nougat texture and appearance.
  • This nougat can be stored in an airtight container at room temperature for up to 2 weeks.

Keywords: nougat recipe, cranberry almond nougat, festive candy, holiday nougat, homemade nougat

Find it online: https://epicrecipebox.com/festive-cranberry-almond-nougat-recipe/