Cranberry Pecan Nougat (Easy Homemade Candy)
Cranberry Pecan Nougat made with marshmallows, white baking chips, dried cranberries, and toasted pecans. A festive holiday candy!
I have a confession to make. I'm a little embarrassed by how much I love my homemade jelly nougat.
There. I said it.
There's something about that sweet, chewy, colorful candy that brings out the kid in me. And apparently I'm not alone, because my Copycat Brach's Jelly Nougat recipe has been doing pretty well on Pinterest.
So I guess there are plenty of grown-ups out there who still appreciate a good old-fashioned candy.
But this time I decided to make something a little more sophisticated.
Enter Cranberry Pecan Nougat.
It's made with the same simple, inexpensive ingredients as my jelly nougat, but instead of colorful gummies, I added sweet dried cranberries and toasted pecans.
And, y'all. I love it.
It's creamy, chewy, nutty, and just fruity enough to make me feel like I'm eating something intended for adults.
I could proudly serve this at Thanksgiving without worrying that anyone was judging my candy choices.
Besides, it's got pecans. That's protein. And Craisins are fruit.
Practically health food, right?
(Please don't ask me to defend that statement.)
What Is Cranberry Pecan Nougat?
This easy homemade nougat is a sweet, chewy candy made with white baking chips, mini marshmallows, butter, dried cranberries, and toasted pecans.
Unlike traditional nougat recipes that require boiling sugar syrup, whipping egg whites, and carefully monitoring temperatures, this shortcut version comes together in the microwave.
No candy thermometer. No complicated candy-making techniques. Just a few inexpensive ingredients and a little patience while everything melts together.
The finished candy is firm enough to cut into squares but still has that wonderfully chewy texture that makes nougat so irresistible.
The cranberries add fruity sweetness, while the toasted pecans provide a lovely crunch and rich, buttery flavor.
And the best part? The basic nougat mixture costs less than five dollars when you're using inexpensive store-brand ingredients. Add your cranberries and pecans, and you've got a whole pan of homemade candy without spending a fortune.
Why You'll Love This Recipe
- Only five ingredients. Nothing complicated or difficult to find.
- Budget-friendly. A bag of marshmallows, white baking chips, and a little butter form the inexpensive base.
- No candy thermometer required. Everything melts together in the microwave.
- Perfect for the holidays. The red cranberries and creamy white nougat make a beautiful addition to Thanksgiving and Christmas candy trays.
- Wonderful texture. Every bite contains chewy nougat, sweet cranberries, and crunchy toasted pecans.
- Great for gifting. Cut the candy into squares and package it in festive tins or candy boxes.
- Easy to customize. Once you've mastered the base, you can experiment with other dried fruits and nuts.
Ingredients You'll Need
You only need five simple ingredients to make this delicious homemade candy.
White baking chips: One bag of white baking chips forms the creamy, sweet foundation of the nougat. I used Good & Gather white baking chips.
Mini marshmallows: One 10-ounce bag of mini marshmallows gives the candy its signature chewy texture.
Butter: Two tablespoons of butter help the ingredients melt together smoothly.
Dried cranberries: You'll need ⅔ cup of Craisins. Their fruity sweetness pairs beautifully with the white chocolate.
Pecans: You'll need ⅔ cup of chopped, toasted pecans. Toasting brings out their natural buttery flavor and gives the candy a wonderful crunch.
I reserved a few cranberries and pecans to sprinkle over the top before chilling.
How to Make Cranberry Pecan Nougat
This candy couldn't be much easier, but there's one moment when you might wonder whether everything is going to come together.
Trust me. Keep stirring!
Step 1: Prepare Your Pan
Line a 9×9-inch square baking pan with parchment paper, leaving enough overhang to lift the finished candy out. Lightly butter the parchment to prevent sticking.
I actually used an 8×11-inch pan because I didn't feel like hunting down my square pan.
Yes, really.
The larger pan produced slightly thinner pieces, and I ended up loving that texture. A 9×9-inch pan will give you a similar result.
Step 2: Toast the Pecans
If your pecans aren't already toasted, spread them in a dry skillet over medium-low heat and stir frequently until fragrant.
Remove from the heat and allow them to cool completely.
Measure out ⅔ cup of chopped pecans and ⅔ cup of dried cranberries, reserving a few of each for decorating.
Step 3: Melt the White Chocolate and Butter
Place the white baking chips and two tablespoons of butter in a large microwave-safe bowl.
Microwave for 30 seconds, then stir.
Continue heating for another 30 seconds and stir again.
The chips may not be completely smooth at this point, and that's okay.
Step 4: Add the Marshmallows
Add the entire 10-ounce bag of mini marshmallows to the bowl.
Return the bowl to the microwave and heat in 30-second increments, stirring thoroughly between each interval.
At first, the mixture might look like it's never going to come together.
Mine certainly did!
But as the marshmallows melt and you continue stirring, the ingredients will eventually form a thick, glossy, stretchy mixture.
Be patient and avoid overheating.
Step 5: Add the Cranberries and Pecans
Once the nougat mixture is smooth and combined, fold in the dried cranberries and toasted pecans.
Stir until they're evenly distributed throughout the candy.
The mixture will be thick and sticky, but that's exactly what you want.
Step 6: Press Into the Pan
Transfer the mixture to your prepared baking pan.
Using a buttered spatula or a piece of lightly buttered parchment paper, press the nougat into an even layer.
Sprinkle the reserved cranberries and pecans over the surface, pressing them gently into the candy.
Step 7: Chill Until Firm
Place the pan in the refrigerator until the nougat is completely firm, approximately 2–3 hours.
Once set, lift the candy from the pan using the parchment paper.
Place it on a cutting board and slice into small squares using a sharp knife. I cut mine into 40 pieces.
What to Expect
Let me tell you something about this candy.
When I first spread the mixture into my 8×11-inch pan, I wondered whether I'd made a mistake.
My original jelly nougat is thicker, and these pieces were going to be noticeably thinner.
But after the candy set and I cut into it, I realized something.
I actually preferred the thinner pieces for this particular recipe!
They had a wonderful, satisfying bite.
Every single piece contained a little bit of everything: creamy nougat, chewy cranberries, and crunchy toasted pecans.
The cranberries were absolutely perfect with the sweet nougat. And those toasted pecans? They were a terrific choice.
They gave the candy a completely different flavor and texture from my original jelly nougat.
In fact, I could easily serve both candies on the same holiday dessert tray, and I think people would love them for completely different reasons.
The jelly nougat is playful, colorful, and nostalgic.
This cranberry pecan version feels a little more sophisticated.
One for the kid in all of us. One for the grown-up we're pretending to be.
Variations on This Recipe
Once you've mastered this simple nougat base, there are all sorts of possibilities!
Cherry Almond Nougat: Replace the cranberries with dried cherries and the pecans with toasted almonds.
Orange Cranberry Nougat: Add a little finely grated orange zest to the cranberry pecan mixture for a bright citrus flavor.
Apricot Pecan Nougat: Use finely chopped dried apricots instead of cranberries.
Coconut Pecan Nougat: Replace the cranberries with toasted coconut for a rich, buttery candy.
Cranberry Walnut Nougat: Swap the pecans for toasted walnuts for a slightly earthier flavor.
Pistachio Cranberry Nougat: Use chopped pistachios in place of the pecans for a beautiful red-and-green Christmas candy.
For best results, stick with relatively dry add-ins. Fresh fruit and syrup-packed cherries can introduce excess moisture and interfere with the candy's texture.
How to Store Homemade Nougat
Store the finished nougat in an airtight container with parchment or wax paper between layers to prevent the pieces from sticking together.
I like keeping mine in the refrigerator because I enjoy the firmer, chewier texture when it's cold.
For holiday gifting, keep the candy cool until you're ready to package or serve it.
Because this is a homemade marshmallow-based candy, I recommend making it relatively close to the time you plan to serve it for the best texture.
Frequently Asked Questions
Can I use regular marshmallows instead of mini marshmallows?
Yes. Regular marshmallows should work, although they may take a little longer to melt. Use the same weight: 10 ounces.
Can I make this nougat on the stovetop?
Yes, but use very low heat and stir constantly to prevent scorching. White baking chips can be sensitive to excessive heat.
Do I have to toast the pecans?
No, but I highly recommend it. Toasting brings out their natural buttery flavor and makes a noticeable difference in the finished candy.
Can I use a different size pan?
Absolutely! A 9×9-inch pan works well for moderately thin pieces. An 8×8-inch pan will produce thicker candy, while an 8×11-inch pan makes slightly thinner pieces.
Can I use other dried fruits?
Yes! Dried cherries, apricots, and blueberries are all possibilities. Chop larger pieces so they distribute evenly throughout the nougat.
Why isn't my nougat setting?
The mixture may need more chilling time, or the white baking chips and marshmallows may have been overheated. Ingredient brands and proportions can also affect the finished texture.
Can I freeze homemade nougat?
Freezing may change the texture, so I recommend refrigeration for this recipe unless you've tested freezing a small batch first.
More Cranberry and Pecan Recipes
If you love the combination of cranberries and pecans, here are a few more delicious recipes from Out of the Box Baking!
Easy Cranberry Pecan Muffin Tops with Orange Glaze (Cake Mix Recipe)
These tender muffin tops combine sweet cranberries, crunchy pecans, and a bright orange glaze. They're a wonderful treat for breakfast or brunch.
Cranberry Pecan Muffins with Dates
A lovely combination of chewy dates, cranberries, and pecans in a homemade muffin.
Easy Cranberry Pecan Sourdough
If you enjoy homemade bread, this cranberry pecan sourdough is another delicious way to enjoy this classic flavor pairing.
Easy Orange Cranberry Dump Cake
A simple, fruity dessert with bright orange flavor, tart cranberries, and a crunchy pecan topping.
More Homemade Candy Recipes
If you enjoy making easy homemade candy, be sure to check out these favorites!
This is the candy that started my nougat obsession! Sweet, chewy white nougat filled with colorful gummies. It's nostalgic, playful, and completely irresistible.
Easy Copycat Thin Mints with Ritz Crackers
A sweet, minty, chocolate-covered treat made with Ritz crackers.
Sweet and Salty Chocolate Crunch Bark
Crunchy pretzels, peanuts, and potato chips covered in chocolate. A delicious combination of sweet and salty flavors.
Rich, creamy chocolate truffles with a gentle mint flavor.
You can also browse my collection of easy homemade Christmas candy recipes for more holiday inspiration.
Final Thoughts
I started this recipe because I saw someone making a cranberry and pistachio version of homemade nougat.
I didn't have pistachios, but I did have pecans.
And as it turns out, those pecans were exactly what this candy needed.
The combination of creamy white nougat, sweet dried cranberries, and toasted pecans is absolutely delicious.
It's simple, inexpensive, and pretty enough for any holiday dessert table.
And while I still have a soft spot for my colorful jelly nougat (especially when I make it with Haribo gummies), this version has definitely earned a place alongside it.
Who says grown-ups can't have fun with candy?
Not this grown-up.
Thanks for stopping by, friends! If you make this Cranberry Pecan Nougat, I'd love to hear what you think.
Happy baking!
Or, in this case, happy candy-making!
Before you go, please pin some photos to your Pinterest boards! I love it when folks share my recipes.
Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →
Cranberry Pecan Nougat (Easy Homemade Candy)
An easy, no-bake holiday candy with creamy, chewy nougat, sweet dried cranberries, and crunchy toasted pecans.
Ingredients
- 1 12-ounce bag white baking chips (use the same bag size as your tested batch)
- 1 bag (10 ounces) mini marshmallows
- 2 tablespoons butter
- ⅔ cup dried cranberries (Craisins)
- ⅔ cup chopped toasted pecans
- Additional cranberries and pecans for topping, reserved from the measured amounts
- Butter for preparing the pan
Instructions
1. Line a 9×9-inch pan with parchment paper and lightly butter it.
2. Toast the pecans, if needed, and cool completely.
3. Place white baking chips and butter in a microwave-safe bowl. Microwave for 30 seconds, stir, then heat another 30 seconds and stir.
4. Add mini marshmallows. Microwave in 30-second increments, stirring well after each, until melted and combined.
5. Fold in the cranberries and toasted pecans, reserving a few for the top.
6. Press the mixture evenly into the prepared pan. Sprinkle with reserved cranberries and pecans.
7. Refrigerate until firm. Lift from the pan and cut into 40 squares.
Notes
The original tested batch used an 8×11-inch pan and produced relatively thin, chewy pieces. A 9×9-inch pan is a close alternative. Refrigerate in an airtight container with parchment between layers.
