Pistachio-Cranberry Nougat

The flavour of the honey really shines through in this pillowy-soft homemade nougat, so use your favourite variety.

MAKES: 36 pieces

PREP TIME: 30 minutes

COOKING TIME: 15 minutes

COOLING TIME: 6 hours

INGREDIENTS:

• 2 cups granulated sugar
• 1 ½ cups liquid honey
• 1 Tbsp water
• 4 large egg whites
• Pinch of fine sea salt
• Pinch of cream of tartar
• 1 ½ cups unsalted pistachios, shelled
• 1 cup dried cranberries
• Additional shelled pistachios and/or dried cranberries for garnish (optional)

INSTRUCTIONS:

1. Line a 13-x 9-inch baking pan with parchment paper. Set aside.
2. In a large, heavy-bottomed saucepan, stir together the sugar, honey and water. Hook a candy thermometer over the side of the saucepan.
3. Cook the sugar mixture over medium-high heat until the candy thermometer registers 315ºF, about 15 minutes. Stir every 5 minutes at first, then more often once the temperature exceeds 250ºF. The hotter the mixture gets, the foamier and bubblier it will be on top.
4. Once the mixture reaches 315ºF, immediately remove the saucepan from the heat. Carefully pour the hot sugar mixture into a clean saucepan to prevent it from cooking further. Hook the candy thermometer over the side of this second saucepan and let the mixture cool to 300ºF. This won’t take long, so watch carefully.
5. While the sugar mixture is cooling, in a large bowl and using an electric mixer, beat the egg whites, salt and cream of tartar until stiff peaks form.
6. With the mixer running on medium-high speed, gradually beat the cooled sugar mixture into the egg whites, drizzling it in a thin but continuous stream. It should take 4 to 5 minutes to add all the sugar mixture, so take your time.
7. Continue beating on medium-high speed until the mixture has roughly tripled in volume. At first the colour will be golden, but it will gradually turn to ivory as you beat.
8. Turn down the mixer speed to low. Add the pistachios and dried cranberries, beating just until incorporated.
9. Scrape the mixture into the prepared pan. (The mixture will be very thick and sticky.) Sprinkle the top with additional pistachios and/or dried cranberries (if using).
10. Place a sheet of parchment paper on top of the nougat and use a rolling pin to smooth out the nougat evenly in the pan. Let stand at room temperature until cool, about 3 hours. Invert the pan onto a large cutting board and unmould the nougat. Cool at room temperature for a further 3 hours.
11. Using a sharp knife, cut the nougat into pieces, running the knife under hot water between each cut. (The nougat can be refrigerated in an airtight container, with parchment paper between the layers, for up to 2 weeks.)