Pistachio Cranberry Almond Nougat (Homemade French Nougat)

Learn how to make delicious homemade Pistachio Cranberry Almond Nougat—a soft honey nougat with crunchy nuts and tangy cranberries. We use traditional French methods and the finest ingredients to create this delicious confections perfect for gifting or indulging.

Making homemade nougat is a rewarding way to create something special for festive seasons or celebrations. This Pistachio Cranberry Almond Nougat combines honey, crunchy nuts, and tart cranberries for a balanced and satisfying sweet treat.

While it does require tools like a candy thermometer and a stand mixer, the process is straightforward, and the result is a soft, flavorful nougat that’s worth the effort. It’s a perfect gift for Valentine’s Day, Mother’s Day, Christmas, or any holiday, and also makes a tasty sweet treat.

Jump to:

• Why You Will Love This Recipe
• Ingredients
• How to Make Pistachio, Cranberry, and Almond Nougat
• Variations
• Storage Instructions
• FAQ's
• More Holiday Treat Recipes
• Pistachio Cranberry Almond Nougat (Homemade French Nougat)

Why You Will Love This Recipe

• No-Bake Delight: Requires no oven—just stovetop and mixer.
• Customizable: Use different nuts, dried fruits, or spices.
• Great for Gifting: Handmade and thoughtful, perfect for Christmas and the Holiday.
• Always a Hit: Ideal for any occasion, from birthdays, Valentine's Day to Mother's Day.

Ingredients

• Rice Paper: Prevents sticking and gives a professional finish.
• Caster Sugar: Sweetens and structures the sugar syrup.
• Glucose Syrup: Keeps nougat chewy and prevents crystallization.
• Honey: Adds natural flavor and sweetness.
• Egg Whites: Whipped into meringue for structure.
• Butter: Adds richness and smooth texture.
• Almonds: Crunchy almonds add flavor and texture.
• Pistachios: Provide color and a delightful crunch.
• Cranberries: Tangy cranberries add tartness.
• Vanilla Extract: Enhances the natural flavor.

See the recipe card for quantities.

How to Make Pistachio, Cranberry, and Almond Nougat

Prepare the Pan

• Grease the pan: Lightly grease a 9x13-inch (25x30 cm) baking dish or cake pan using neutral oil (avoid olive oil, as it can add unwanted flavor).
• Line with rice paper: Trim one sheet of rice paper to fit the base of the dish or pan.

Prepare the Sugar Syrup

• Combine ingredients: In a heavy-based saucepan, mix the caster sugar, glucose syrup, honey, and 30 ml (2 tbsp) water.
• Dissolve the sugar: Stir over low heat until the sugar dissolves and the glucose melts, creating a smooth syrup.
• Boil the syrup: Increase the heat and boil the mixture uncovered until it reaches hard ball stage 130°C (266°F) on a candy thermometer. When the sugar syrup reaches 110°C (230°F) start whipping the egg whites.

Chef’s Tip: Use a candy thermometer to ensure accuracy.

Make the Meringue

• Beat until soft peaks form:  In a stand mixer with a whisk attachment, beat the egg white until soft peaks form.
• Add the syrup: With the mixer running, slowly pour the hot sugar syrup into the egg whites in a thin, steady stream. 

Chef’s Tip: Pour carefully and slowly to avoid cooking the egg whites too quickly.

• Continue beating until the mixture becomes very thick and glossy.
• Gradually add the butter a block at a time, whisking well before adding the next block. Whisk until well combined.
• Whisk in the vanilla extract.

Add the Mix-Ins

• Stir in the almonds, pistachios, and  cranberries until evenly combined. 

Chef’s Tip: Use a heat proof spatula, a large metal spoon or wooden spoon to thoroughly incorporate the nuts and fruit without deflating the mixture.

Form the Nougat

• Spoon into the pan: Transfer the nougat mixture into the prepared dish or pan and press down firmly to flatten and even out the surface.
• Top with rice paper: Trim the second sheet of rice paper to cover the top of the nougat, pressing down lightly to adhere.

Cool and Cut

• Cool at room temperature: Let the nougat sit at room temperature for about 6 - 8 hours, or until completely cool. 
• Cut as desired: Once cooled, turn the nougat out onto a cutting board. Use a ruler or measure out slices, and cut as desired. 

Chef’s Tip: Place nougat in the refrigerator 30-45 minutes before cutting. The nougat can be pretty sticky. Use a large, sharp chef’s knife to cut the nougat. Clean the knife with hot soapy water between each cut. Work fast, but be careful when cutting the nougat. 

Store and Serve

• Wrap and store: Wrap each nougat portion in parchment paper to prevent sticking and store in an airtight container, in the fridge for up to 2 weeks.
• Serve at room temperature.

Chef’s Tip: Wrap the nougat in parchment paper immediately after cutting, the nougat will start softening and ‘melt’ in warmer temperatures. If that happens, simply use the parchment paper to ‘re-shape’ it.

Tips for Success

• Working with Hot Sugar: Be cautious, as the sugar syrup reaches very high temperatures. Avoid contact with skin, and pour slowly to prevent splattering.
• Texture: The nougat should be firm but chewy. Ensure precise temperatures for the best texture, and avoid overmixing to keep the nougat airy.

Enjoy your Pistachio Cranberry Almond Nougat! Perfect as a homemade treat or gift.

Variations

• Tropical Twist: Macadamia nuts, dried pineapple, mango, shredded coconut, and lime zest.
• Pecan and Apricot: Substitute nuts with pecans and add dried apricots.
• Candied Peel and Walnuts: Incorporate candied citrus peel and walnuts.
• Rose Petals and Hazelnuts: Add dried rose petals and hazelnuts for elegance.

Storage Instructions

• Airtight Container: Store nougat pieces in an airtight container lined with wax paper.
• Shelf Life: Keeps well for 2 - 3 weeks at room temperature in cool temperature, or store in an airtight container, in the fridge for up to 2 weeks.
• Make Ahead: Can be prepared in advance for gifting or events.

FAQ's

More Holiday Treat Recipes

• French Inspired Treats: Try our Classic French Palmiers
• Chocolate Indulgence: Try our Double Chocolate Brownie Recipe or French Chocolate Truffles
• Cookie Recipes: Thumbprint Cookies with Strawberry Icing, Gingerbread Man Cookies or Amaretti Cookies.
• Homemade Candy: Peanut Butter Whiskey Fudge

Making this nougat is a rewarding experience that combines quality ingredients and time-honored techniques to create a truly delicious treat. Whether you’re crafting it for yourself or as a thoughtful gift, this homemade French-style honey nougat is bound to impress.

Give it a try and enjoy sharing your homemade sweet creations with friends and family!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.