Cranberry Pistachio Nougat Recipe
1 1/3 C. sugar
1/2 C. honey
1 egg white and just a pinch of kosher salt
1 C. roasted salted pistachios
3/4 C. craisins or cherries
In 2qt. saucepan boil sugar, honey and 2 Tb. water until it reaches 252*. (3 minutes)
In blender (fitted with whisk), beat egg white until it forms soft peaks. Gradually add hot syrup, and whip (at speed 7) until volume triples. (10 minutes). It gets whiter and fluffier as it whips. Use a spatula to add nuts and fruit. spread into 8x8 pan sprayed with nonstick spray and parchment paper. Let set. (Takes about 2 hours). Store in airtight container at room temperature.
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