Line an 8×8 inch (20×20 cm) square pan with parchment paper, allowing excess to hang over the sides for easy removal.

If the almonds aren’t already roasted, spread them on a baking sheet and roast at 180°C (350°F) for about 8-10 minutes until golden brown and fragrant. Let them cool completely afterward.

In a large, heatproof mixing bowl, beat the egg white until stiff peaks form and set it aside.

In a heavy-bottomed saucepan, combine the sugar, honey, and water. Gently stir to mix the ingredients.

Heat the mixture over medium-high heat without stirring, using a candy thermometer to track the temperature. Cook until the syrup reaches 130°C (266°F), which should take around 8-10 minutes.

While whisking continuously, slowly pour the hot syrup in a thin stream into the whipped egg white. The mixture will become thick and glossy.

Quickly fold in the roasted almonds and dried cranberries, ensuring they are evenly distributed throughout the nougat mixture.

Immediately spread the mixture into the prepared pan, pressing down firmly to create an even layer.

Allow the nougat to cool at room temperature for 2-3 hours until completely firm.

Once set, lift the nougat from the pan using the parchment overhang and cut into rectangles or squares with a sharp knife dipped in hot water.