Testing the Syrup: Once the honey and sugar mixture reaches around 120°C – 130°C (248°F – 266°F) on a candy thermometer, remove it from the heat. Let the syrup cool down slightly for about 3 minutes.
Incorporating the Egg White: Gradually add the whipped egg white into the syrup, beating with a spatula and then a whisk until fully incorporated.
Cooking the Mixture: Place the egg white and syrup mixture back on low heat and beat continuously until it becomes thick and glossy, approximately 8-10 minutes.
Step 6: Adding Nuts and Cranberries
Folding in the Nuts and Cranberries: Remove the mixture from the heat, add the toasted almonds, walnuts, and cranberries, and fold them in until evenly distributed.
Step 7: Setting the Nougat
Pouring into Mold: Pour the nougat mixture into the prepared mold and spread it evenly using a spatula.
Cooling and Setting: Allow the nougat to cool and set at room temperature for a few hours or until firm. Once set, remove it from the mold and place it on a cutting board.
Step 8: Cutting and Serving
Cutting the Nougat: Cut the nougat into rectangular bars. For smooth slices, dip your knife in hot water before slicing.
Decorating: Optionally, you can dust the nougat bars with additional icing sugar or drizzle with melted chocolate.
Notes
High-Quality Ingredients: To achieve the best flavor and texture, use fresh almonds, walnuts, and cranberries.
Pre-Toasted Nuts: You can use already blanched and toasted almonds to save time.
Flavorful Honey: Choose a high-quality honey with a unique flavor profile, such as floral, fruity, or earthy, to add complexity to your nougat.
Complete Setting: Ensure the nougat sets completely before cutting into bars.
Storage: Store the nougat in an airtight container at room temperature or in the fridge to keep it fresh.
Gift Idea: Wrap individual nougat bars in decorative paper and tie with a ribbon for a thoughtful homemade gift.
Nutrition Information (Per Serving)
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