Last week I made this delicious Gluten Free Almond, Cranberry and Pistachio Nougat. Not a bad effort for my first attempt at making Nougat! It’s got that perfect balance of chewy sweetness and a little crunch and wasn’t at all hard to make. You just need a good candy thermometer and some patience to let the nougat set before you can take a bite!
Thanks to the Queen website for the original recipe. I made a few small modifications for my own taste preferences and ease of baking.
In other news, I missed posting new recipes over the last two week thanks to a nasty bug that got the better of Jesse, Lyla and I (my husband and 19 month old for those new to my blog). Thankfully we’re all on the improve now. I’m also really close to being allowed to start rehab after my recent back surgeries. I’m so excited! I plan on making an extra few treats to celebrate this weekend!
Hope you’re all having a great week so far and thank you for stopping by.
- ½ cup honey
- 1⅓ cup caster sugar
- 2 tbsp water
- 1 egg white
- 2 tsp vanilla bean paste
- ½ cup almonds
- ½ cup pistachios
- 1 cup dried cranberries, roughly chopped
Line a 5 inch square cake pan with baking paper.
Heat the honey, sugar and water in a small saucepan on medium heat. Stir the mixture until sugar dissolves, then stop stirring and bring to the boil until the syrup reaches 165°C on a candy thermometer.
Using a stand mixer fitted with the whisk attachment, whisk the egg white and vanilla until soft peaks form. Carefully add sugar syrup to egg whites while whisking constantly on medium speed until well combined.
Fold the almonds, pistachios and dried cranberries into the mixture before pouring the nougat mixture into pan. Work quickly as the nougat sets fast! Use the back of a metal spoon to smooth the surface. Then place a second sheet of baking paper on top of nougat and allow to cool completely at room temperature.
Cut the nougat into desired size squares and store in an air tight container at room temperature. The nougat will last approximately two weeks.