Nothing says “holidays” like the scent of warm honey and sugar bubbling on the stove, and my cranberry nougat is the perfect festive treat to make your season brighter. There’s something magical about that chewy, melt-in-your-mouth texture paired with the tart pop of cranberries—it’s like winter wrapped up in a sweet little bite. Trust me, once you try this recipe, you’ll understand why my family starts begging for it the moment December rolls around.

I’ll never forget the first time I attempted nougat—back then, I was terrified of candy thermometers and sticky syrup disasters. But after a few (okay, maybe more than a few) trial runs, I cracked the code to that perfect balance of soft-yet-chewy, with just the right amount of crunch from almonds. The real secret? Getting that syrup to the hard ball stage—it’s the difference between nougat nirvana and a sticky mess.

This cranberry nougat recipe is my go-to for holiday gifting, potlucks, or just indulging with a cup of tea. The sweet honey base plays so nicely with the tangy cranberries, and those little flecks of red make it look as festive as it tastes. Let’s dive in—your holiday dessert game is about to level up!

Why You’ll Love This Cranberry Nougat Recipe

This isn’t just any holiday candy—my cranberry nougat is the kind of treat that makes people sneak seconds (and thirds!). Here’s why it’s become my most-requested recipe every December:

That perfect chewy bite: Getting the texture right is everything, and this recipe delivers that dreamy balance between soft and slightly resistant—just like the best nougat should be.
Festive flavors that pop: Tart cranberries cut through the sweetness beautifully, while honey adds warmth. It tastes like the holidays in every piece.
Surprisingly simple: Don’t let the fancy name fool you—with a candy thermometer and mixer, you’re already halfway there. I’ll walk you through every step.
Crowd-pleasing magic: Whether it’s cookie exchanges or hostess gifts, this nougat disappears fast. Last year my neighbor hid a batch from her kids!

Honestly? The hardest part is waiting for it to set before cutting into that chewy, cranberry-studded goodness.

Ingredients for Cranberry Nougat

Let’s talk ingredients—because with nougat, every little detail matters! Here’s what you’ll need to make magic happen:

2 cups sugar (plain granulated works best—don’t try substitutes here)
1/2 cup water (filtered if yours is heavily chlorinated—it affects the syrup’s taste)
1/2 cup honey (liquid, not crystallized—give the jar a warm water bath if needed)
2 egg whites (room temperature! Cold ones won’t whip properly)
1 cup dried cranberries (unsweetened preferred—the tartness balances the sweetness)
1/2 cup chopped almonds (I like them lightly toasted for extra crunch)

Pro tip: Measure everything before you start—once that syrup gets going, you won’t have time to hunt for ingredients!

Equipment You’ll Need

Nougat-making is all about having the right tools—trust me, trying to wing it with the wrong equipment leads to sticky disasters! Here’s what you’ll want ready:

Heavy-bottomed saucepan (thin pans burn sugar—ask me how I know!)
Candy thermometer (non-negotiable for hitting that perfect hard ball stage)
Stand mixer or electric hand mixer (your arms will thank you later)
Parchment-lined 8×8 pan (for easy nougat removal—no sticking!)
Rubber spatula (sturdy enough to fold in those cranberries and almonds)

Bonus? These are all kitchen staples you likely already own—no fancy gadgets required!

How to Make Cranberry Nougat

Alright, let’s get to the fun part—making this gorgeous cranberry nougat! I promise it’s not as intimidating as it seems. Just follow these steps carefully, and you’ll be rewarded with the most delicious holiday treat. Here’s how it all comes together:

Preparing the Syrup

First things first—that syrup needs your full attention! Combine the sugar, water, and honey in your heavy-bottomed saucepan over medium heat. Stir just until the sugar dissolves (no need to keep stirring after that—we’re not making crystals here!). Clip on your candy thermometer and let the mixture bubble away until it hits 250°F (hard ball stage). This usually takes about 15 minutes, but don’t walk away—sugar goes from perfect to burnt in seconds!

Whipping the Egg Whites

While the syrup works its magic, beat those room-temperature egg whites in your stand mixer until they form stiff peaks. This means when you lift the beater, the peaks stand straight up without flopping over. Now here’s the scary-but-fun part: With the mixer on medium, slowly drizzle in the hot syrup (avoid the beaters—splatters hurt!). Keep mixing for 5-7 minutes until the bowl feels just warm and the mixture is thick and glossy.

Folding in Cranberries and Almonds

Time for the best part—adding those gorgeous mix-ins! Dump in your cranberries and almonds, then use a sturdy spatula to gently fold them in. Don’t overmix—we want to keep all that lovely air in the nougat. It’ll feel thick, but trust me, it comes together. Just keep folding until everything’s evenly distributed with pretty red and golden specks throughout.

Setting and Cutting

Quickly transfer your mixture to the prepared pan, smoothing the top with wet fingers (the water prevents sticking). Let it set at room temperature for at least 4 hours—no cheating! When it’s ready, lift it out using the parchment paper and cut into squares with a sharp, lightly oiled knife. Pro tip: Wipe the knife between cuts for clean edges. Now try not to eat the whole batch in one sitting—I dare you!

Tips for Perfect Cranberry Nougat

After making more batches of cranberry nougat than I can count (some glorious, some… not so much), I’ve learned a few tricks that’ll guarantee success every time:

Skip rainy days: Humidity is nougat’s worst enemy—wait for dry weather if you can. Sticky air makes sticky candy that never sets right.
Use fresh eggs: Older egg whites won’t whip up properly. Crack them into a bowl first to check for any watery bits.
Watch the thermometer: That 250°F mark isn’t a suggestion—it’s the golden rule! Even 5 degrees off changes the texture completely.
Layer with parchment: When storing, alternate nougat pieces with parchment paper so they don’t fuse together into one giant block (been there!).

Oh—and hide a few pieces for yourself before serving. This stuff disappears faster than holiday cookies!

Cranberry Nougat Variations

One of the best things about this cranberry nougat recipe is how easy it is to make it your own! Swap the almonds for pistachios if you love that green-and-red holiday vibe—they add a buttery crunch that’s just divine. Feeling fancy? Add a teaspoon of orange zest to the syrup for a citrusy twist that pairs perfectly with cranberries. You could even try dark chocolate chunks for a decadent touch. Honestly, the possibilities are endless—have fun experimenting!

Serving and Storing Cranberry Nougat

When it comes to serving this cranberry nougat, I like to cut it into bite-sized squares—perfect for popping into your mouth after a holiday meal. For gifting, stack a few pieces in a cute tin or wrap them in parchment paper tied with festive ribbon. Store your nougat in an airtight container at room temperature (no fridge—it’ll get too hard!). It stays fresh for up to two weeks… if it lasts that long!

Cranberry Nougat Nutrition

Let’s be real—holiday treats aren’t exactly health food, but it’s nice to know what you’re indulging in! Per piece (about 1-inch square), this cranberry nougat comes in around 120 calories, with 20g sugar and 2g fat. Keep in mind these are estimates—actual values can vary based on your exact ingredients. Everything in moderation, right?

Frequently Asked Questions

Can I use fresh cranberries instead of dried?
Oh honey, I wish! Fresh cranberries contain way too much moisture and will make your nougat soggy. Stick with dried—their concentrated tartness is perfect for balancing the sweetness. If you’re feeling adventurous, try soaking dried cranberries in orange juice for an hour first to plump them up!

How long does cranberry nougat keep?
Stored properly in an airtight container at room temperature, it stays delicious for about 2 weeks. Just layer pieces between parchment paper so they don’t stick together. Pro tip: If your kitchen gets warm, you can refrigerate it briefly before serving to firm it up, but don’t store it there long-term.

My nougat turned out too hard—what went wrong?
Sounds like your syrup got too hot! That candy thermometer is your best friend—250°F is the magic number. Even a few degrees over can make it tooth-crackingly hard. Next time, pull it off the heat the second it hits temperature.

Can I make this without nuts?
Absolutely! Just skip the almonds—the cranberries provide plenty of texture. If you want extra crunch, try adding toasted coconut flakes instead. My niece’s nut-free version with pumpkin seeds was a huge hit last year!

Go ahead—give this cranberry nougat recipe a whirl and see why it’s become my holiday obsession! I’d love to hear how your batch turns out. Did you stick with the classic almonds or try a fun twist? Any sticky syrup disasters turned triumphs? Drop your candy-making adventures in the comments below—who knows, your tip might just save someone else’s holiday baking! Now if you’ll excuse me, I need to go hide the last few pieces from my husband…

Irresistible Cranberry Nougat Recipe with 6 Simple Steps

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A sweet and chewy treat perfect for the holiday season, combining the tartness of cranberries with the soft texture of nougat.

Author: Cole Bennett
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 24 pieces 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups sugar
1/2 cup water
1/2 cup honey
2 egg whites
1 cup dried cranberries
1/2 cup chopped almonds

Cook Mode Prevent your screen from going dark

Instructions

Combine sugar, water, and honey in a saucepan. Heat until sugar dissolves.
Beat egg whites until stiff peaks form.
Slowly pour the hot syrup into the egg whites while continuing to beat.
Fold in dried cranberries and chopped almonds.
Spread the mixture into a prepared pan and let it set for several hours.

Notes

Ensure the syrup reaches the hard ball stage for the best texture.
Use a candy thermometer to monitor the syrup temperature.
Store in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 piece
Calories: 120
Sugar: 20g
Sodium: 10mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg