Step 5: Mix in the Nuts and Cranberries
- Once all the syrup is incorporated, continue beating the mixture on high speed until it thickens and begins to hold its shape, about 5-8 minutes.
- Add 1 teaspoon of vanilla extract and gently fold in the toasted almonds, walnuts, and dried cranberries.
- Stir until the ingredients are evenly distributed throughout the nougat mixture.
Step 6: Shape and Set the Nougat
- Pour the nougat mixture into the prepared baking pan, spreading it evenly to ensure that it fills the pan uniformly.
- If you’re using rice paper, place a layer on top of the nougat for easy handling.
- Allow the nougat to cool and set for at least 2 hours at room temperature or overnight.
Step 7: Cut and Serve
- Once set, remove the nougat from the pan by lifting the parchment paper or rice paper edges.
- Using a sharp knife, cut the nougat into squares or bars.
- Store in an airtight container at room temperature for up to two weeks.
Tips for the Perfect Almond Walnut Cranberry Nougat
- Timing is crucial: Make sure to monitor the temperature of the sugar syrup closely. If it goes too high, the nougat will become hard instead of chewy.
- Use quality nuts and cranberries: Fresh, high-quality ingredients will significantly enhance the flavor of your nougat.
- Storing the nougat: If you live in a humid area, store the nougat in the refrigerator to maintain its texture.
With this recipe, you’ll have a beautiful, chewy nougat that combines the nutty flavors of almonds and walnuts with the sweet tartness of cranberries. It’s an irresistible treat that’s perfect for sharing or enjoying as a snack.
