Nougat with almonds, walnuts and cranberries

PREPARATION:

Put the almonds in a small saucepan and pour hot water over them. Cook for 3 minutes.
Remove the saucepan from the heat and use a sieve to separate the almonds.
Transfer to a small bowl, then remove the almond shells and place on a plate.
Place the almonds in a pan without the skin and cook for 5-8 minutes over low or medium heat, stirring occasionally. Make sure you don’t overcook them.
Remove the pan from the heat and place the toasted almonds in a small bowl. Reject.
Place the nuts in a pan and cook for 5 minutes over low to medium heat, stirring occasionally. Make sure you don’t overcook them.
Remove the pan from the heat, put the roasted walnuts and almonds together in a bowl and let cool. Reject.
In a small saucepan, heat the sugar and honey over medium heat, stirring constantly, until the sugar has completely dissolved and the mixture begins to boil.
Apply the oil to the mold with a spray and a brush, then sprinkle powdered sugar on top. Reject.
In a large bowl, separate the egg whites from the yolks. Using an electric mixer, beat the egg whites until stiff.
Remove the syrup from the heat when the honey-sugar mixture reaches a temperature between 120°F and 130°F (248°C to 266°C) on a cake thermometer, or test it by pouring a tablespoon into a bowl of cold water. Try to give the syrup the shape of a solid ball.
Let the syrup cool for about 3 minutes.
Slowly pour the egg whites into the syrup while stirring with a spatula and pass through a whisk until the egg whites are completely combined.
Heat the mixture of egg whites and syrup over low heat. Continue stirring constantly until the mixture thickens and becomes shiny, which should take about 8-10 minutes.
Remove the mixture from the heat, then add the almonds, walnuts and dried cranberries until evenly distributed.

Pour the mixture into the container and spread it evenly with a spatula.
Let the nougat cool and let it sit at room temperature for a few hours until it hardens. After it has hardened, remove it from the container and place it on a cutting surface.
Cut the nougat into rectangular pieces.
Written memos.
Use fresh, high-quality nuts and blueberries for a more delicious nougat.
Almonds: To save time, use peeled and roasted almonds instead of raw ones.

Enhance the flavor of almonds and walnuts by roasting them before using.
Choose a high-quality honey with a special flavor to enhance the flavor of your nougat. Different types of honey, such as floral, fruity or earthy, give it fullness and depth.
Waiting time: Allow the nougat to harden completely before cutting it into bars.
To keep nougat fresh, store it in a sealed container at room temperature or in the refrigerator.
Store nougat in a sealed container at room temperature or in the refrigerator.
Gift idea: Make your homemade gift unique by wrapping each nougat bar in a beautiful paper and tying it together with a ribbon.
Healthy
Eating Calories: 248 | Carbohydrates: 34 g | Protein: 5 g | Fat: 12 g | Saturated fatty acids: 1 g | Polyunsaturated fatty acids: 6 g | Monounsaturated fat: 5 g | Trans fatty acids: 0.003 g | Sodium: 8 mg | Potassium: 155 mg | Fiber: 3 g | Sugar: 30 g | Vitamin A: 8 IU | Vitamin C: 2 mg | Calcium: 45 mg | Iron: 1 mg