Cranberry and Nut Nougat

clock 15 minutes + 30 minutes bowl Serves 48


  • 4 sheets confectioners' rice paper
  • 2 Tbsp milk
  • 20g butter
  • 375g white chocolate melts
  • 400g pink and white marshmallows, coarsely chopped
  • 1 cup dried cranberries
  • 1/2 cup Unsalted Pistachios Kernels
  • 1/2 cup blanched almonds, roasted
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  • 1. Grease a 24cm x 32cm swiss roll pan. Line the base with two sheets of rice paper, trimming to fit.

  • 2. Stir milk, butter and chocolate in a medium-sized heatproof bowl over a medium saucepan of simmering water until smooth. Add marshmallows and stir until smooth. Remove from heat. Stir in cranberries and nuts.

  • 3. Spread mixture into the pan and smooth the surface. Top with remaining rice paper, trimming to fit. Place a second swiss roll pan on top of the slice. Weight it with cans and refrigerate overnight.

  • 4. Turn slice onto a chopping board and cut into squares.

  • Per serve

  • • Energy 407kj • Protein 1g • Total Fat 4g • Saturated Fat 2g • Carbohydrates 13g • Sugars 12g • Sodium 14mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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