# What you'll need:
→ Nuts & Dried Fruit
01 - 1 cup shelled unsalted pistachios, lightly toasted
02 - 1/2 cup dried apricots, diced
03 - 1/3 cup dried cherries, diced
04 - 1/3 cup dried cranberries, diced
→ Sugar Syrup
05 - 1 1/2 cups granulated sugar
06 - 1/2 cup light corn syrup
07 - 1/4 cup honey
08 - 1/4 cup 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
→ Finishing
12 - 2 teaspoons vanilla extract
13 - Edible wafer paper, optional for lining
# Method:
01 - Line an 8 x 8-inch baking pan with edible wafer paper or parchment, leaving overhang for lifting.
02 - Combine sugar, corn syrup, honey, and water in a medium saucepan. Stir over medium heat until sugar dissolves. 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 for approximately 7 to 8 minutes.
06 - Beat in vanilla extract until fully incorporated.
07 - Quickly fold in pistachios, apricots, cherries, and cranberries using a sturdy spatula until evenly distributed.
08 - Transfer nougat to prepared pan and spread evenly. Press another sheet of wafer paper on top if desired.
09 - Let cool and set at room temperature for at least 4 hours.
10 - Lift nougat from pan and cut into squares using a sharp, oiled knife.
