Irresistible Cranberry Pistachio Nougat Recipe for the Holidays

Name: Irresistible Cranberry Pistachio Nougat Recipe for the Holidays
Prep time: 15 min
Cook time: 30 min
Total time: 8 h 45 min
Cuisine: Holiday
Ingredients: 2 cups granulated sugar; 1/2 cup honey (light-colored); 1/2 cup corn syrup; 2 large egg whites; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 cup dried cranberries; 1 cup shelled unsalted pistachios; Edible wafer paper (optional)

Posted on November 11, 2025

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The holiday season has a way of bringing people together with food, doesn’t it? And nothing says festive quite like the combination of tart cranberries, crunchy pistachios, and sweet, chewy nougat. This irresistible cranberry pistachio nougat recipe is my go-to for holiday gifting and sharing—it’s colorful, decadent, and surprisingly simple to make. The moment I tasted nougat for the first time, I knew it had a special kind of magic. Now, I’ve perfected my own version, and it’s here to add a little sparkle to your celebrations!

Whether you’re crafting edible gifts for loved ones or looking for an elegant treat to serve at a holiday party, this cranberry pistachio nougat will steal the spotlight. Trust me, once you try it, you’ll be hooked on its soft texture, bright flavors, and festive appearance. It’s the kind of recipe that turns a simple moment into a memory—and I can’t wait for you to experience it.

Why You’ll Love This Recipe

Perfect for the Holidays: The vibrant red cranberries and green pistachios make this nougat look like Christmas in edible form.
Surprisingly Easy: While nougat might sound intimidating, this recipe breaks it down into simple steps that anyone can follow.
Edible Gift Idea: Wrap these nougat pieces in parchment paper or cellophane, and you’ve got a thoughtful homemade gift.
Delicious Flavor Combo: The tartness of cranberries beautifully complements the nutty crunch of pistachios, all wrapped in a sweet, creamy base.
Make-Ahead Friendly: Nougat keeps well for weeks, making it perfect for prepping ahead of time.

What sets this recipe apart is the balance of textures and flavors. The pistachios add a delightful crunch, while the cranberries offer a burst of tangy sweetness that keeps each bite interesting. Plus, the nougat itself is soft, chewy, and melt-in-your-mouth delicious. If you’re looking for a show-stopping yet low-effort treat, this is it!

What Ingredients You Will Need

This cranberry pistachio nougat recipe uses simple ingredients that create something truly special. Here’s what you’ll need:

Granulated Sugar: The base of the nougat, providing sweetness and structure.
Honey: Adds a delicate flavor and helps create the chewy texture. (Use a light-colored honey for best results.)
Corn Syrup: Prevents crystallization and keeps the nougat smooth.
Egg Whites: Whipped to stiff peaks for the airy, fluffy texture.
Salt: Just a pinch to balance the sweetness.
Vanilla Extract: Enhances the flavor with warm, aromatic notes.
Dried Cranberries: Look for plump, sweetened cranberries for a perfect tart-sweet balance.
Pistachios: Use shelled and unsalted pistachios for a satisfying crunch and vibrant green color.
Edible Wafer Paper: Optional, but it helps keep the nougat from sticking and gives it a polished look.

These ingredients are pantry staples for some, but if you need substitutions, you can try maple syrup instead of honey or swap cranberries for dried cherries. This recipe is flexible, so feel free to make it your own!

Equipment Needed

To make this irresistible cranberry pistachio nougat, you’ll need the following tools:

Heavy-Bottomed Saucepan: Essential for heating the sugar mixture evenly without burning.
Candy Thermometer: A must-have for precise temperature control when cooking nougat.
Stand Mixer: For whipping the egg whites to perfection. (A hand mixer can work, but it’ll take longer.)
Rubber Spatula: Great for folding in the cranberries and pistachios without deflating the nougat.
8×8-inch Baking Pan: Line it with parchment paper or wafer sheets to prevent sticking.
Sharp Knife: For cutting clean, even pieces once the nougat has set.

Don’t have a candy thermometer? You can still make this recipe by using the “soft crack” test, but I highly recommend investing in one to make your life easier.

Preparation Method

Prepare the Pan: Line an 8×8-inch baking pan with parchment paper or edible wafer sheets, ensuring the edges are covered.
Whip the Egg Whites: In a stand mixer, beat the egg whites and a pinch of salt on high speed until stiff peaks form. Set aside.
Cook the Sugar Mixture: In a heavy-bottomed saucepan, combine the sugar, honey, and corn syrup. Cook over medium heat, stirring occasionally, until the mixture reaches 300°F (150°C) on a candy thermometer.
Slowly Add Sugar Syrup: Reduce the mixer speed to low and carefully pour the hot sugar mixture into the whipped egg whites in a thin stream. Be cautious not to pour too quickly, as it may deflate the whites.
Beat Until Thickened: Increase the mixer speed to high and beat the nougat mixture until it thickens and begins to hold its shape, about 5–7 minutes.
Fold in Cranberries and Pistachios: Use a rubber spatula to gently fold in the dried cranberries and pistachios until evenly distributed.
Transfer to Pan: Pour the nougat mixture into the prepared pan, spreading it evenly with a spatula. Smooth the surface for a polished look.
Let It Set: Allow the nougat to cool completely at room temperature for 6–8 hours or overnight to set. Do not refrigerate, as this can affect the texture.
Cut and Serve: Once set, use a sharp knife to cut the nougat into bite-sized pieces. Wrap them individually in parchment paper for easy gifting.

Pro tip: If the nougat gets sticky while cutting, lightly coat your knife with non-stick spray or oil to make clean cuts.

Cooking Tips & Techniques

Temperature Matters: Use a candy thermometer to ensure the sugar mixture reaches the correct stage. Guessing can lead to sticky or overly hard nougat.
Work Quickly: Once the nougat is thickened, fold in the mix-ins and transfer to the pan promptly before it stiffens too much.
Keep It Dry: Avoid refrigerating nougat, as moisture can ruin its texture. Store it in an airtight container at room temperature.
Don’t Skip the Wafer Paper: If you have it, use wafer paper to prevent sticking and give your nougat a professional finish.
Test Your Knife Skills: A sharp knife is essential for cutting smooth, even pieces. Make sure to clean the blade between cuts for the best results.

Variations & Adaptations

Seasonal Twist: Swap cranberries for dried cherries or apricots in the summer for a different flavor profile.
Dietary Adaptations: Use maple syrup in place of honey for a vegan-friendly option, and check that your wafer paper is plant-based.
Flavor Boost: Add a dash of orange zest or almond extract for an extra layer of flavor.
Nut-Free: Replace pistachios with sunflower seeds or pepitas for a nut-free version.
Chocolate Coated: Dip the nougat pieces in melted chocolate for an indulgent upgrade.

One variation I love is sprinkling a bit of flaky sea salt on top before the nougat sets—it adds a sophisticated touch and balances the sweetness beautifully.

Serving & Storage Suggestions

When it comes to serving cranberry pistachio nougat, presentation is key! Arrange the pieces on a festive platter lined with parchment paper for easy grabbing. Pair with hot cocoa or mulled wine to complement the sweetness.

For storage, keep the nougat in an airtight container at room temperature—it will stay fresh for up to 2 weeks. If gifting, wrap each piece in parchment paper or cellophane to keep them from sticking together. Avoid refrigerating, as the moisture can alter the texture.

To reheat or soften slightly hardened nougat, warm in a low oven for just a few minutes, but be cautious not to melt it.

Nutritional Information & Benefits

This cranberry pistachio nougat is a treat, so enjoy it in moderation. Here’s a rough estimate per serving (1 piece):

Calories: 120
Fat: 3g (mostly from the pistachios)
Sugar: 15g
Protein: 2g

With healthy fats from pistachios and antioxidants from cranberries, this recipe offers a touch of nutrition amidst the holiday indulgence. It’s also naturally gluten-free, making it a great option for those with dietary restrictions.

Conclusion

There’s something magical about homemade treats, and this irresistible cranberry pistachio nougat is no exception. From its festive colors to the perfect balance of flavors and textures, it’s guaranteed to bring a smile to everyone’s face this holiday season. Whether you’re sharing it as a gift or savoring it with family, this recipe is bound to be a cherished addition to your celebrations.

Give it a try and let me know how it turns out—leave a comment below or share your variations. I promise, once you make it, you’ll be adding this nougat to your yearly holiday traditions. Wishing you a season filled with joy, delicious food, and sweet memories!

FAQs

Can I make cranberry pistachio nougat without a candy thermometer?

Yes, you can use the “soft crack” test. Drop a little sugar syrup into cold water—if it forms a firm but pliable ball, it’s ready!

Can I use fresh cranberries instead of dried?

No, fresh cranberries have too much moisture and will affect the nougat’s texture. Stick to dried cranberries for best results.

How do I prevent nougat from sticking?

Use parchment paper or edible wafer paper to line your pan, and keep your knife greased with oil when slicing.

Can I freeze nougat?

Freezing is not recommended, as it can alter the texture. Store at room temperature in an airtight container instead.

What can I use instead of pistachios?

You can substitute pistachios with almonds, cashews, or sunflower seeds for a nut-free option.

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