- While the syrup is heating, beat the egg whites with salt in a stand mixer until stiff peaks form.
- Once the sugar syrup reaches 250°F (120°C), slowly pour it into the beaten egg whites in a thin stream while the mixer is running on medium speed.
Step 4: Incorporate Flavor and Add-ins
- Increase the mixer speed to high and continue beating until the mixture thickens and becomes glossy, about 5–7 minutes.
- Add the vanilla extract and fold in the toasted nuts and cranberries.
Step 5: Shape and Set
- Quickly transfer the nougat mixture to the prepared pan. Use a spatula greased with oil or butter to smooth it into an even layer.
- If using edible wafer paper, press a second layer on top of the nougat.
Step 6: Cool and Slice
- Allow the nougat to cool completely at room temperature for 4–6 hours or until firm.
- Remove from the pan and slice into bite-sized pieces using a sharp, greased knife.
Why You’ll Love This Recipe
- Chewy and Crunchy: A perfect texture combination with nuts and cranberries.
- Customizable: Swap in your favorite nuts or dried fruits.
- Perfect for Gifting: Package in cellophane bags or boxes for a beautiful homemade gift.
Pro Tips
- Work Quickly: Nougat sets fast, so have your tools and ingredients ready.
- Storage: Store in an airtight container at room temperature for up to 2 weeks.
- Avoid Humidity: Humid conditions can make nougat sticky, so keep it dry and cool.
This Nougat with Almonds, Walnuts, and Cranberries is a show-stopping treat that’s both elegant and easy to make. A must-try for any sweet lover! 🍬✨