Instructions:
Step 1
Boil almonds in water for 3 minutes. Drain and peel them.
Step 2
Toast almonds in a pan over low-medium heat for 5-8 minutes, stirring occasionally. Avoid burning. Transfer to a bowl.
Step 3
Toast walnuts similarly for 5 minutes. Combine with almonds in the bowl and let cool.
Step 4
In a small pot, heat sugar and honey over medium heat, stirring until sugar melts and mixture bubbles.
Step 5
Grease a mold with oil and dust with icing sugar. Set aside.
Step 6
Beat egg white in a large bowl until stiff peaks form.
Step 7
When syrup reaches 120°C-130°C (248°F-266°F), let it cool for 3 minutes.
Step 8
Gradually mix the syrup into the egg white, stirring with a spatula and then whisking until fully incorporated.
Step 9
Heat the mixture over low heat, stirring until it thickens and becomes shiny, about 8-10 minutes.
Step 10
Stir in almonds, walnuts, and cranberries until evenly mixed.
Step 11
Pour the mixture into the prepared mold, spreading it evenly with a spatula.
Step 12
Let cool at room temperature for several hours until hardened.
Step 13
Once set, remove from mold and cut into pieces. Store in a sealed container at room temperature or in the fridge.
Pro Tips:
Toast Your Nuts: For extra flavor, toast almonds and walnuts before adding them to the nougat. This enhances their natural nuttiness and adds a rich, roasted aroma.
Monitor Syrup Temperature: Use a candy thermometer to ensure the syrup reaches 120°C-130°C (248°F-266°F). This is crucial for achieving the perfect texture.
Cool Before Cutting: Allow the nougat to cool completely before cutting it into pieces. This helps it set properly and makes slicing easier.
Nutrition (per serving, approx. 30 servings):
Calories: 120 kcal
Protein: 2g
Fat: 6g
Saturated Fat: 1g
Carbohydrates: 17g
Sugars: 16g
Fiber: 1g
Sodium: 10mg