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Cranberry, pistachio and almond nougat

Sweet sticky nougat isn't difficult to make, but timing is essential to its success.

By Emma Knowles
  • 20 mins preparation
  • 30 mins cooking plus setting
  • Serves 60
  • Print


  • 100 gm slivered pistachios
  • 100 gm dried cranberries
  • 50 gm almonds, coarsely chopped
  • 50 gm glacé orange, diced
  • For lining: confectioner's paper
  • 230 gm honey
  • 60 gm eggwhite (about 2 eggs)
  • 380 gm caster sugar
  • 120 gm liquid glucose
  • Finely grated rind of 1 orange and 50ml orange juice


  • 1
    Preheat oven to 100C. Place pistachios, cranberries, almonds and glacé orange on an oven tray and warm in oven.
  • 2
    Grease the sides of a 20cm square cake tin, line base with confectioner's paper, shiny-side down, and set aside.
  • 3
    Place honey in a small saucepan over medium-high heat. When honey reaches 108C on a sugar thermometer (3-4 minutes), start whisking eggwhite in an electric mixer and whisk until firm peaks form. When honey reaches 120C (6-8 minutes), remove from heat and stop whisking eggwhite.
  • 4
    Stir sugar, glucose, orange rind, orange juice and 50ml water in a separate small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until mixture reaches 155C (12-15 minutes).
  • 5
    Gradually add hot honey to eggwhite while whisking on low speed, then increase speed to high and whisk while sugar syrup cooks.
  • 6
    When sugar syrup reaches 155C, reduce whisk speed to low, gradually add sugar syrup, then increase speed to high and whisk until combined and slightly cooled (3-4 minutes).
  • 7
    Add warm nuts and fruit and stir quickly to combine.
  • 8
    Spoon nougat mixture into lined tin and spread evenly with a hot palette knife. Press confectioner's paper over nougat to cover and trim to fit.
  • 9
    Place another 20cm square cake tin on top of nougat, fill tin with weights or weight evenly with food cans and stand at room temperature until firm (overnight). Run a knife around sides of tin to loosen nougat, turn onto a chopping board, cut into pieces with a hot knife and serve. Nougat will keep stored in an airtight container for 3 months.


Note This recipe is based on Greg Malouf's recipe for gaz, the traditional name of Persian nougat. You'll need to begin this recipe a day ahead.