Soft, chewy gluten free nougat packed with pistachios, almonds, and dried cranberries. A festive homemade candy that’s perfect for gifting during the holidays.
Ingredients
175GramsHoney
175GramsCorn Syrup
40GramsWater
230GramsSugar
2Egg Whites
3GramsEgg White Powder or Cream of Tartar
1GramSalt
175GramsPistachios
150GramsAlmonds
100GramsDried Cranberries
3GramsVanilla Bean Paste
25GramsCorn Starch
25GramsIcing Sugar
Instructions
Preheat the oven to 200F.
On a baking sheet with parchement paper, add all the dried fruit and nuts. Place into the oven at 200F until you are ready to use them. This will not really toast them, just ensure they are the same temperature as everything else.
In a pan (I used a loaf pan) cover it in parchment paper. Shake some icing sugar and corn starch over the pan to have an even layer. If you add too much, you can get it off later before cutting.
25 Grams Icing Sugar, 25 Grams Corn Starch
In a pot, add in the honey, corn syrup, water. Without stirring it with any utensils, swirl it around for the water to coat the sugar. Place it on medium heat until it reaches 144C.
In the bowl of a stand mixer, whip egg whites, salt and the egg white powder until soft peaks. If you are not using the egg white powder, go to medium peaks.
2 Egg Whites, 3 Grams Egg White Powder or Cream of Tartar, 1 Gram Salt
When you are at temperature on the sugar, slowly pour it down the bowl and into the egg whites while on a low/medium speed. Add vanilla after and whip until doubled in volume and shiny.
3 Grams Vanilla Bean Paste
Pour it into the prepared loaf pan. Sprinkle some corn starch/powdered sugar over the top and pat smooth. This helps get out air bubbles (it shouldn’t be too hot to touch).
Let it sit over night.
Remove from the pan, peel off the parchment paper and slice as you see fit. I wrapped mine in wax paper.Enjoy!