Nougat with nuts and cranberries

Name: nougat with nuts and cranberries
Cook time: 45 min
Total time: PT2.235M
Yield: 60
Cuisine: French
Ingredients: 150 g unroasted almonds; 150 g unroasted hazelnuts; 100 g unsalted pistachios; 375 g granulated sugar; 375 g liquid honey; tl salt; 125 ml tap water; 1 medium sized egg; 50 g dried cranberries

Nougat with almonds, hazelnuts, pistachios, dried cranberries, granulated sugar and liquid honey.

Ingredients

Kitchen Stuff

1 baking paper
1 sugar thermometer
1 standing mixer

Directions

Preheat the oven to 100 ° C.
Spread the nuts over a baking sheet covered with parchment paper and put in the oven during the preparation of the nougat. By heating the nuts, you can mix them better through the nougat.
Put the sugar, honey, salt and water in a pan and bring to the boil.
Cook over low to medium heat until the syrup reaches a temperature of 160 ° C. You measure this with the sugar thermometer.
Split the egg and put the protein in the fat-free bowl of the standing mixer. The egg yolk is not used.
Start by tapping the egg whites when the sugar syrup has a temperature of 150 ° C.
Pour the hot syrup into the thin egg in a thin stream. Let the mixer beat continuously.
Let it beat for another 5 minutes. The mixture will become thick and increase in volume.
Remove the nuts from the oven and scoop the cranberries with a wooden spoon through the mixture.
Spoon the mixture into a baking sheet lined with baking paper and cover with a piece of baking paper.
Allow the nougat to dry for at least 24 hours. If the humidity is high, it takes longer.
Cut the nougat into cubes and store in a lockable drum between layers of baking paper.