Cranberry, Pistachio and Almond Nougat

After seeing many recipes for nougat in my cookbooks and on TV I decided to have a go of it myself.  It does require some specialist equipment and precision but the end result is delicious, so here is my recipe for Cranberry, Pistachio and Almond Nougat.

Cranberry, Pistachio and Almond Nougat

  • Servings: 36 squares
  • Difficulty: difficult
  • Print


  • 2-3 sheets of edible rice paper (available from specialty food stores and some supermarkets)
  • ¼ cup glucose syrup
  • ⅓ cup of honey
  • 2 cups of caster sugar
  • ⅓ cup hot water
  • 2 egg whites, at room temperature
  • 1 cup unsalted pistachios
  • 1¼  cups of almonds
  • ¾ cup dried cranberries
  • 1 tsp vanilla extract (optional)


  1. Begin by oiling a 20cm square cake pan and line with baking paper, then cut out rice paper to fit the base of the pan.  Cut out the same again and set aside to use for the top.
  2. Toast the pistachios and almonds in a dry pan until they are lightly golden and have a toasty aroma.  Put in a bowl to cool, add the cranberries and mix together then set aside.
  3. Place the glucose syrup, honey, sugar and water in a medium sized saucepan and stir over a medium heat until sugar is dissolved.
  4. Place a sugar thermometer in the pan, ensuring it doesn’t touch the base, increase heat and leave to boil until it reaches 140°C.  Add vanilla at this stage, if using.
  5. In the meantime, using a stand mixer or electric beaters, whisk the egg whites with a pinch of salt until soft peaks form.
  6. Once the syrup reaches temperature you’ll need to work fairly quickly, so remove from heat and whilst whisking the egg whites pour syrup in, in a slow stream (it is easier to do this if using a stand mixer).  Once all the syrup has been added, keep whisking until fairly thick and sticky, then fold in nuts and fruit and pour into tin.
  7. Spread mixture out with a wet spatula and place remaining rice paper over the top.
    Leave to stand at room temperature until set, or alternatively you could put it in the fridge and leave overnight.
  8. When set, remove from tin and use a hot knife to cut into squares.  Store it in plastic wrap in an airtight container at room temperature.





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