Cranberry and Pistachio Nougat
Cranberry and Pistachio Nougat
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
This festive Cranberry and Pistachio Nougat is the perfect treat to put in your Christmas hampers this year!
Course: Dessert
Cuisine: French
Servings: 30 bite sized pieces
Author: Emma Walton
Ingredients
  • 100 grams shelled pistachios
  • 100 grams dried cranberries
  • 50 grams flaked almonds
  • 225 grams honey or golden syrup
  • 375 grams caster sugar
  • 2 eggs whites only, discard the yolks
  • 140 grams liquid glucose
Instructions
  1. First begin by lining a 20cm square (or rectangular) cake tin with grease proof paper that is dusted with a mix of icing sugar and cornflour (ratio 1:1).
  2. Place the honey in a small saucepan on a medium to high heat. When this reaches 108C on a sugar thermometre start whisking your egg whites.
  3. Keep whisking until they form stiff peaks. When the honey reaches 120C remove it from the heat.
  4. Place the sugar, glucose and water into another small saucepan and again heat on medium to high. Let the sugar dissolve and then bring to the boil.
  5. While the sugar syrup is boiling, begin drizzling the warm honey into the egg white while whisking on a low speed.
  6. Once all of the honey has been whisked in, turn the electric whisks to a high speed and continue whisking until the sugar syrup has reached 155C on a sugar thermometer.
  7. Once the sugar syrup has reached 155C, drizzle this into the egg white mix with the electric whisk on a low speed.
  8. Again turn it up high once all of the syrup has been incorporated and keep whisking for 3-4 minutes or until the egg white mix is super thick, glossy and has begun to cool.
  9. Finally stir in the nuts and fruit before pouring into the lined cake tin.
  10. Smooth down with a hot spatula and dust with more of the icing sugar/conflour mix.
  11. Place another sheet of greaseproof paper over the top and squash down with something heavy like a book.
  12. Leave to set overnight before cutting into slices or cubes with a hot, sharp knife. Dusting the knife with icing sugar in between cuts will help to prevent it sticking.
Recipe Notes

The key to this recipe is having all of your ingredients laid out and ready to go. In summary, you will be heating the liquid sugar syrup first, adding this to freshly whisked egg whites before heating the glucose and syrup mix and finally adding this to the egg white mix. Stay calm, and be careful. Liquid sugar burns!