Getting ready.
Place the almonds in a small pot and cover them with hot water. Heat for 3 minutes.
Remove the pot from the stove and use a slotted spoon to separate the almonds.
Put the almonds in a small bowl, then take off the shells and put them on a plate.
Place peeled almonds in a pan and cook for 5-8 minutes over low to medium heat, stirring occasionally. Be careful not to cook them for too long.
Remove the pan from the stove and place the roasted almonds in a small bowl. Set aside.
Place walnuts in a pan and cook for 5 minutes over medium-low heat, stirring occasionally. Make sure not to overcook them.
Remove the pan from the stove, place the toasted walnuts and almonds in a bowl, and let them cool down. Set aside.
In a small pot, heat the sugar and honey on medium heat. Stir constantly until the sugar melts completely and the mixture starts to bubble.
Put oil on the mold using a spray and brush, then sprinkle icing sugar on top. Set aside.
In a big bowl, divide the egg white from the yolk. Use an electric mixer to whip the egg whites until they form stiff peaks.
Remove the syrup from the heat when the mixture of honey and sugar reaches a temperature between 120°C – 130°C (248°F – 266°F) on a candy thermometer, or check by dropping a spoonful into a bowl of cold water. Try to form the syrup into a round solid shape.
Let the syrup cool for around 3 minutes.
Pour the egg white slowly into the syrup while stirring with a spatula. Then, use a whisk until the egg white is fully mixed in.
Warm the mixture of egg white and syrup over low heat. Continue to stir the mixture non-stop until it thickens and becomes shiny, which should happen in about 8-10 minutes.
Remove the mixture from the heat, then stir in the almonds, walnuts, and dried cranberries until they are evenly distributed.
Place the mixture in the container and spread it evenly using a spatula.
Allow the nougat to cool and let it sit at room temperature for a couple of hours until it becomes firm. Once it’s firm, take it out of the container and place it on a cutting board.
Cut the nougat into rectangular shapes.
Notes in writing.
Use fresh and high-quality nuts and cranberries to make the tastiest nougat.
Almonds: To save time, use almonds without skin and toasted instead of raw ones.
Improve the flavor of almonds and walnuts by roasting them before eating.
Choose a good honey with a unique flavor to enhance the taste of your nougat. Different kinds of honey, like flowery, fruity, or earthy, add flavor and complexity.
Waiting time: Let the nougat fully harden before cutting it into bars.
To keep nougat fresh, put it in a closed container at room temperature or in the fridge.
Keep nougat fresh by storing it in a closed container at room temperature or in the fridge.
Suggestion for a gift: Personalize your homemade present by wrapping each nougat bar in nice paper and securing it with a ribbon.
Eating well
Calories: 248 | Carbs: 34g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 8mg | Potassium: 155mg | Fiber: 3g | Sugar: 30g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
Have fun!
