Ingredients
75 grams walnuts
100 grams almonds
75 grams dried cranberries
125 grams granulated sugar
125 grams honey
1 large egg white
Instructions
Toast the Nuts: Preheat your oven to 350°F (175°C). Spread the almonds and walnuts on a baking sheet and toast for about 8-10 minutes until they are golden and aromatic. Allow them to cool, then roughly chop.
Prepare the Syrup: In a medium saucepan, combine the sugar and honey. Heat over medium heat, stirring until the sugar dissolves completely. Increase the heat to bring the mixture to a boil and continue cooking until it reaches 250°F (120°C) on a candy thermometer.
Whip the Egg White: While the syrup is cooking, beat the egg white in a mixing bowl until stiff peaks form.
Mix Nougat Base: Gradually pour the hot syrup into the whipped egg white, beating constantly at a low speed. Once all the syrup is added, increase the speed to medium and beat until the mixture becomes thick and glossy.
Add Nuts and Cranberries: Gently fold in the toasted almonds, walnuts, and dried cranberries until they are well distributed throughout the nougat.
Shape and Set: Line a square baking pan with parchment paper. Pour the nougat mixture into the pan and use a spatula to spread it evenly and smooth the top.
Cool and Serve: Allow the nougat to cool at room temperature until it is firm. Once set, cut it into small squares or bars.
Enjoy.