# Components:
→ Nuts & Fruit
01 - 1 cup (140 g) shelled, unsalted pistachios, lightly toasted
02 - 1/2 cup (75 g) dried apricots, diced
03 - 1/3 cup (50 g) dried cherries, diced
04 - 1/3 cup (50 g) dried cranberries, diced
→ Sugar Syrup
05 - 1 1/2 cups (300 g) granulated sugar
06 - 1/2 cup (120 ml) light corn syrup
07 - 1/4 cup (60 ml) honey
08 - 1/4 cup (60 ml) water
→ Egg White Mixture
09 - 2 large egg whites, at room temperature
10 - 1/4 teaspoon cream of tartar
11 - 1/4 teaspoon fine sea salt
→ Extras
12 - 2 teaspoons vanilla extract
13 - Edible wafer paper, optional for lining
# Directions:
01 - Line an 8 x 8-inch baking pan with edible wafer paper or parchment, leaving an overhang for easy lifting.
02 - Combine sugar, corn syrup, honey, and water in a medium saucepan. Stir over medium heat until sugar dissolves completely. Attach a candy thermometer and cook without stirring until syrup reaches 290°F.
03 - Beat egg whites with cream of tartar and salt in a stand mixer until soft peaks form.
04 - When syrup reaches 290°F, remove from heat. With mixer running on medium speed, slowly pour the hot syrup in a thin stream into the egg whites.
05 - Increase mixer speed to high and beat until mixture thickens, becomes glossy, and holds stiff peaks, approximately 7 to 8 minutes.
06 - Beat in vanilla extract while mixer is running.
07 - Quickly fold in pistachios, apricots, cherries, and cranberries using a sturdy spatula with deliberate folding motions.
08 - Transfer nougat to prepared pan and spread evenly with spatula. Press another sheet of wafer paper on top if desired.
09 - Let cool and set at room temperature for at least 4 hours until completely firm.
10 - Lift nougat from pan and cut into uniform squares using a sharp knife lightly oiled to prevent sticking.
