Cranberry Nougat
Prep time: 
Total time: 
Serves: 20 pieces
  • 3-4 sheets rice paper
  • 100 g skinned pistachio nuts, roughly chopped
  • 225 g white sugar
  • 140 g honey
  • 30 ml (2 T) liquid glucose
  • 110 ml (½ C less 1 T) water
  • 2 egg whites
  • 5 ml (1 t) vanilla essence
  • 80 g dried cranberries
  1. Line a 20 cm square pan using 2 sheets of rice paper to line both the bottom and the sides.
  2. Place the nuts on a baking tray and gently heat them in an oven preheated to 100˚C. Switch off the oven to simply keep the nuts warm.
  3. Place the sugar, honey, glucose and water in a small saucepan and stir over medium heat until the sugar is dissolved.
  4. Turn up the heat and allow the syrup to rapidly boil until it reaches 150 ˚C (soft crack stage) begin whisking the egg whites in an electric mixer until they reach soft peak stage.
  5. When the sugar reaches 160 ˚C (hard crack stage) pour the hot sugar into the egg whites whisking all the time.
  6. Continue beating the egg whites and sugar until the mixture becomes extremely thick.
  7. Add the warm nuts, cranberries and vanilla essence and stir through by hand.
  8. Spoon the mixture into the prepared pan and then press another sheet/s of rice paper on the top and flatten the nougat so that it is even.
  9. Cool completely.
  10. When the nougat is set turn out of the pan and cut into squares.
Recipe by Pomegranate Days at