Luxury Nut and Cranberry Nougat

Try this Luxury Nut and Cranberry Nougat to experience a delectable dessert!






  • 4 sheets +/- 15 x 23 cm each, edible rice paper
  • 100 g blanched almonds
  • 100 g macadamia nuts
  • 625 ml (2 ½ cups) Huletts White Sugar
  • 80 ml (1/3 cup) water
  • 1 x 500g jar glucose syrup
  • 2 extra large egg whites, at room temperature
  • 100 g dried cranberries
  • 5 ml (1 t) vanilla essence


  1. Preheat the oven to 170°C. 1 x Swiss Roll tin. 1 x 18 x 28 cm baking tin.
  2. Put the almonds and macadamia nuts in the Swiss Roll tin and toast until light golden +/- 10 minutes. Allow to cool and chop coarsely.
  3. Line the baking tin with non-stick baking paper or greased foil, allowing it to overhang the sides.
  4. Lay 2 sheets of rice paper side by side on a clean work surface. Use the base of the baking tin as a guide to cut an 18 x 24cm rectangle. Repeat with remaining 2 sheets of rice paper.
  5. Place 2 sheets of the rice paper on the bottom of the lined baking tin.
  6. Place the sugar and water in a medium saucepan. Use a wet spoon to spoon the glucose syrup into the saucepan. (Soften the glucose in the microwave on low heat.) The glucose prevents crystallisation and helps to ensure the nougat has the correct texture.
  7. Place the saucepan over medium-low heat. Stir with a wooden spoon, brushing down the sides of the pan occasionally with a pastry brush dipped in warm water, until the sugar dissolves (this will take about 10 minutes).
  8. Fill the sink with 10 cm of cold water. Place the egg whites in a large heatproof bowl.
  9. Place a sugar thermometer in the saucepan. (Don’t let it touch the base touch the bottom). Increase the heat to high and bring the sugar mixture to the boil.
  10. Reduce the heat to medium-high and boil, uncovered, without stirring. When the sugar syrup reaches about 120°C, use the whisk attachment on an electric stand beater to whisk the egg whites until firm peaks form. (It is important to use a stand mixer because, unlike a hand-held electric beater, it has a motor powerful enough to beat the nougat mixture.)
  11. When the sugar syrup reaches 140°C, immediately remove the pan from the heat and place the base of the pan in the sink of cold water for 5 seconds, or until the bubbles subside. This stops the syrup temperature increasing. The temperature of the syrup determines the texture of the nougat. When the syrup is cooked to 140°C, a chewy nougat results; if the syrup is cooked to 150°C, a harder nougat results.
  12. With the beater on medium speed, slowly pour the hot syrup into the egg whites in a thin, steady stream. Don't pour the syrup down the side of the bowl or onto the whisk as it may set before being incorporated into the egg whites.
  13. Once all the syrup is incorporated, whisk for a further 3 minutes, or until the mixture is thick and glossy.
  14. Use a wooden spoon to mix the nuts, cranberries and vanilla essence into the egg white mixture until well combined. It is important to work quickly or the nougat will begin to set. Make sure the nuts and vanilla essence are at room temperature - if they are cold, the mixture will set too rapidly, making it difficult to transfer to the pan.
  15. Quickly pour the nougat evenly into the lined pan using a spatula to scrape down the side of the bowl. Use the spatula or the back of a spoon dipped in hot water to spread the nougat evenly into the pan and smooth the surface. Place the remaining rice paper over the top of the nougat and press down gently. Set aside in a cool, dry place for 6 hours or until set.
  16. Lift the nougat from the pan and place on a cutting board. Remove the baking paper or foil (if using rice paper, don't remove it, as it is edible).
  17. Use a serrated knife in a sawing motion to cut the nougat across into 3cm-wide pieces and then cut each piece into about 4cm lengths.
  18. Place the nougat in a clean, dry airtight container, separating the layers with non-stick baking paper. Keep in a cool, dry place for 1-2 weeks, or in the refrigerator for up to 3 weeks. If storing nougat in the refrigerator, bring to room temperature before serving.
  19. Hint: 1. A combination of nuts may be added to the nougat mixture, as well as dried mango or apricot. 2. Place the thermometer in boiling water after use so that it slowly comes down to room temperature (it can crack if rinsed under cold water).

Top tips

Keep it fresh

To keep your biscuits fresh, add a sugar cube to the container. It will absorb any moisture in the air before the biscuits do.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g