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Photo of Cranberry and pistachio nougat by WW

Cranberry and pistachio nougat

Total Time
45 min
25 min
20 min
Impress your guests with a delicious homemade French sweet laced with nuts and dried fruit.



½ cup(s), (70g)

White sugar

2¼ cup(s), (495g)

Glucose syrup

1 cup(s)


125 g, (1/2 cup)

Egg white

2 medium

Vanilla bean extract

3 tsp

Reduced fat oil spread

80 g

Dried cranberries

65 g, chopped


  1. Preheat oven to 180°C or 160°C fan-forced. Spread pistachios on a baking tray and bake for 3–4 minutes or until toasted. Cool for 5 minutes. Roughly chop.
  2. Lightly spray a 20cm square cake tin with oil and line base and sides with baking paper. Place sugar, glucose, honey and ¼ cup (60ml) water in a large saucepan over low heat. Cook, stirring, without boiling, until sugar dissolves. Bring to the boil and boil, without stirring (see note), for 12–15 minutes or until a candy thermometer reaches 145°C. Remove from the heat.
  3. Using electric beaters, beat egg whites in a large, clean, dry, heatproof bowl until soft peaks form. Gradually beat in hot syrup in a thin steady stream. Add vanilla and spread and beat for 2–3 minutes or until very thick.
  4. Using a large metal spoon, quickly fold in toasted pistachios and cranberries. Spoon mixture into prepared tin. Using a wet spatula, smooth top, pressing down firmly. Stand mixture at room temperature until cooled slightly. Refrigerate for 3 hours or until firm. Lift nougat from pan and use a sharp knife to cut into squares. Stand at room temperature for 5 minutes before serving.


Do not stir the sugar syrup once it starts to boil or it will crystallise.