Almond Walnut Cranberry Nougat

Instructions

1. Prepare the pan:
   Line an 8×8-inch square baking pan with parchment paper, ensuring the paper overhangs slightly on two sides. This makes it easier to lift the nougat out once it sets. Lightly grease the parchment with cooking spray or a thin layer of butter to prevent the sticky nougat from clinging to the surface.
2. Toast the nuts:
   Preheat your oven to 350°F (175°C). Spread the whole almonds and walnut halves evenly on a baking sheet. Toast them for 8–10 minutes, or until they are lightly golden and aromatic. Stir once halfway through to promote even toasting. Remove from the oven and allow the nuts to cool completely. This step enhances their flavor and ensures a crisp bite in the nougat.
3. Prepare the egg whites:
   In the bowl of a stand mixer fitted with the whisk attachment, or using a large mixing bowl and hand mixer, beat the egg whites along with a pinch of salt. Whip on medium to high speed until stiff peaks form — the egg whites should hold their shape when the whisk is lifted. This typically takes 3–4 minutes with a hand mixer, or 5–6 minutes by hand. Stiff peaks will give the nougat its airy, marshmallow-like texture.
4. Cook the sugar mixture:
   In a medium saucepan, combine the granulated sugar, corn syrup, honey, and water. Stir the mixture over medium heat until the sugar dissolves completely and the mixture is uniform. Clip a candy thermometer to the side of the pan, making sure the tip is fully immersed in the liquid without touching the bottom. Continue cooking the mixture without stirring until it reaches 240°F (115°C), the soft-ball stage. Watch carefully to prevent scorching; the syrup should be bubbling gently.
5. Combine the syrup and egg whites:
   Once the syrup reaches 240°F, remove it from the heat immediately. With your mixer running on medium speed, slowly pour the hot syrup in a thin, steady stream into the whipped egg whites. Be cautious to pour between the beaters to avoid splattering. Continue to beat the mixture for another 4–5 minutes until it becomes thick, glossy, and begins to hold its shape. The mixture will become sticky and dense. Add the vanilla extract and beat briefly to incorporate.
6. Fold in the nuts and cranberries: