Almond Walnut Cranberry Nougat

6. Fold in the nuts and cranberries:
   Once the nougat base is ready, immediately fold in the cooled toasted almonds, walnuts, and dried cranberries using a sturdy spatula. Work quickly but gently to distribute the mix-ins evenly throughout the sticky base without deflating it too much. The mixture will be thick and somewhat stiff at this stage.
7. Transfer to the pan:
   Scrape the nougat mixture into the prepared baking pan. Use the back of a greased spatula or your fingers (also greased) to press and spread the mixture evenly into all corners of the pan. Smooth the top as much as possible for neat pieces once cut. Packing it down lightly helps remove air pockets and creates a dense, chewy bite.
8. Let it set:
   Leave the nougat to cool at room temperature for several hours, or preferably overnight, uncovered. The mixture should feel firm and no longer sticky to the touch when fully set. Avoid refrigerating as this can cause condensation and affect texture.
9. Cut and serve:
   Once the nougat has fully set, lift it from the pan using the parchment overhang. Lightly dust the top with powdered sugar to prevent sticking. Using a sharp knife greased with a bit of butter or oil, slice the nougat into even bite-sized squares or rectangles. Wipe the knife clean between cuts for best results.

Serving and Storage

This chewy, nut-packed nougat with sweet-tart cranberries is perfect for gifting during holidays or serving at celebrations. Store the nougat in an airtight container at room temperature for up to 2 weeks. To keep pieces from sticking together, separate layers with parchment paper and dust lightly with powdered sugar before stacking.