Homemade Nougat Bars My Oh My Goodness Honey Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Toast almonds and pistachios on a baking sheet for 8-10 minutes, or until lightly golden and fragrant. Let cool slightly and combine with dried cranberries in a bowl.
2. Line the bottom of your baking pan with wafer paper, leaving some overhang on the sides for easy removal.
3. In a medium saucepan, combine honey and 1/4 cup water. Bring to a boil over medium heat, cooking until the mixture reaches 300°F (149°C) on a candy thermometer.
4. In a separate medium saucepan, combine sugar and 1/2 cup water. Bring to a boil over medium heat, cooking until the mixture reaches 300°F (149°C) on a candy thermometer.
5. While the sugar syrup is cooking, beat egg whites with cream of tartar and salt in a clean, dry stand mixer bowl (or with a hand mixer) until stiff, glossy peaks form.
6. Slowly pour the hot sugar syrup into the beaten egg whites in a thin, steady stream, with the mixer running on medium speed. Be careful to avoid splashing. Continue beating until the mixture is thick and glossy, about 5-7 minutes.
7. Slowly pour the hot honey syrup into the egg white mixture, with the mixer running on medium speed. Continue beating until well combined, about 2-3 minutes.
8. Remove the bowl from the mixer and gently fold in the toasted nut and cranberry mixture until evenly distributed.
9. Pour the nougat mixture into the prepared baking pan, spreading evenly with a spatula.
10. Cover the top of the nougat with another sheet of wafer paper, pressing gently to adhere.
11. Let the nougat set at room temperature for at least 2 hours, or until firm.
12. Use a sharp knife to cut the nougat into bars. Enjoy your Homemade Nougat Bars!