Luxurious No-Bake Cranberry Nougat: A Holiday Tradition Reimagined

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:

1. Pour hot water over almonds in a saucepan
2. Bring to a boil and cook for exactly 3 minutes
3. Drain immediately using a strainer
4. Quickly transfer to a bowl of cold water
5. Slip off skins between your fingers
6. Pat dry thoroughly with paper towels

Toasting Process:

1. Heat a dry skillet over medium-low heat
2. Toast almonds for 5-8 minutes, stirring frequently
3. Remove almonds and add walnuts to the same pan
4. Toast walnuts for 5 minutes, watching carefully to prevent burning
5. Combine both nuts in a bowl and let cool completely

Creating the Nougat

Syrup Preparation:

1. Combine sugar and honey in a heavy-bottomed saucepan
2. Heat over medium flame, stirring constantly
3. Cook until mixture reaches 120°C-130°C (248°F-266°F)
4. Remove from heat and let cool for 3 minutes

Egg White Preparation:

1. In a clean, dry bowl, beat egg white until stiff peaks form
2. Ensure no trace of yolk is present
3. Peaks should stand straight up when beater is lifted

Combining and Cooking:

1. Gradually stream warm syrup into egg whites while beating
2. Return mixture to low heat
3. Beat continuously for 8-10 minutes until thick and glossy
4. Mixture should be pale and hold its shape

Final Assembly

1. Fold in prepared nuts and cranberries
2. Transfer to prepared mold:

• Brush mold with oil
• Dust generously with powdered sugar

1. Spread evenly with an oiled spatula
2. 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.