Description
A festive nougat combining tart cranberries and crunchy pistachios for an elegant treat.
Ingredients
Scale
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 1/4 cup water
- 1 cup toasted pistachios, shelled
- 1 cup dried cranberries
- Powdered sugar for dusting
- Edible gold flakes (optional for garnish)
Instructions
- Line a 9-inch square baking pan with parchment paper and lightly grease with non-stick spray.
- In a medium saucepan, combine granulated sugar, corn syrup, and water. Cook over medium heat until sugar dissolves, bring to a boil and then reduce to a simmer. Monitor temperature with a candy thermometer aiming for 250°F (hard ball stage).
- Once the sugar reaches the correct temperature, quickly stir in the toasted pistachios and dried cranberries.
- Immediately pour the mixture into the prepared baking pan, pressing down firmly to create an even surface. Let cool at room temperature for at least 4 hours or until set.
- Lift the nougat from the pan and dust the top generously with powdered sugar. Cut into squares or rectangles and garnish with edible gold flakes if desired.
Notes
For best results, use high-quality ingredients and a reliable candy thermometer. Store in an airtight container at room temperature, separated by parchment paper.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 23g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg