I’ve perfected this elegant no-bake nougat recipe that combines the rich flavors of toasted nuts with tangy cranberries, creating a confection worthy of any celebration. This recipe draws inspiration from traditional European nougat-making techniques while adding a festive twist with dried cranberries. The result is a sophisticated treat that’s surprisingly simple to make and perfect for gift-giving or holiday entertaining.
Why You’ll Love This Recipe
This no-flour, no-bake nougat offers the perfect balance of chewy sweetness and nutty crunch. The addition of cranberries brings a delightful tartness that cuts through the sweetness, while the toasted nuts provide a rich, complex flavor. Plus, it’s naturally gluten-free!
Ingredients
For the Nougat Base:
- 100g whole almonds (3.5 ounces)
- 75g walnuts (2.6 ounces)
- 75g dried cranberries (2.6 ounces)
- 125g granulated sugar (½ cup)
- 125g honey (⅓ cup)
- 1 large egg white, room temperature
For the Mold:
- Neutral vegetable oil for greasing
- Powdered sugar for dusting
Detailed Instructions
Preparing the Nuts
Almond Preparation:
- Pour hot water over almonds in a saucepan
- Bring to a boil and cook for exactly 3 minutes
- Drain immediately using a strainer
- Quickly transfer to a bowl of cold water
- Slip off skins between your fingers
- Pat dry thoroughly with paper towels
Toasting Process:
- Heat a dry skillet over medium-low heat
- Toast almonds for 5-8 minutes, stirring frequently
- Remove almonds and add walnuts to the same pan
- Toast walnuts for 5 minutes, watching carefully to prevent burning
- Combine both nuts in a bowl and let cool completely
Creating the Nougat
Syrup Preparation:
- Combine sugar and honey in a heavy-bottomed saucepan
- Heat over medium flame, stirring constantly
- Cook until mixture reaches 120°C-130°C (248°F-266°F)
- Remove from heat and let cool for 3 minutes
Egg White Preparation:
- In a clean, dry bowl, beat egg white until stiff peaks form
- Ensure no trace of yolk is present
- Peaks should stand straight up when beater is lifted
Combining and Cooking:
- Gradually stream warm syrup into egg whites while beating
- Return mixture to low heat
- Beat continuously for 8-10 minutes until thick and glossy
- Mixture should be pale and hold its shape
Final Assembly
- Fold in prepared nuts and cranberries
- Transfer to prepared mold:
- Brush mold with oil
- Dust generously with powdered sugar
- Spread evenly with an oiled spatula
- Let set at room temperature (4-6 hours)
Storage and Serving
- Store in an airtight container between layers of parchment paper
- Keeps for up to 2 weeks at room temperature
- Can be refrigerated for up to 1 month
Nutrition Information
Per serving (1 piece, approximately 30g):
- Calories: 120
- Protein: 2g
- Carbohydrates: 18g
- Fat: 6g
- Fiber: 1g
- Sugar: 16g
Expert Tips
- Temperature is crucial – use a candy thermometer for best results
- For easier cutting, slightly warm your knife blade
- If nougat starts to stick, dust with additional powdered sugar
- Choose fresh, high-quality nuts for the best flavor
- Ensure egg white is at room temperature for optimal volume
- Work quickly once the mixture is ready to prevent it from setting prematurely
Variations
- Substitute dried cherries or blueberries for cranberries
- Try different nut combinations like pistachios or hazelnuts
- Add a teaspoon of vanilla extract for extra flavor
- Drizzle with dark chocolate after setting
- Incorporate orange or lemon zest for citrus notes
This elegant no-bake nougat is perfect for holiday gift-giving, special occasions, or simply as a sophisticated sweet treat. Its beautiful presentation and professional finish belie how simple it is to make, while the combination of nuts and cranberries creates a memorable flavor that will have everyone asking for the recipe.
