– Line a 9×13 inch baking dish with edible wafer paper, or if not using wafer paper, line with parchment paper and lightly grease it.
2. **Cook the Sugar Mixture:**
– In a heavy-bottomed saucepan, combine the sugar, corn syrup, honey, and water. Cook over medium heat, stirring until the sugar dissolves.
– Attach a candy thermometer to the side of the pan and cook without stirring until the mixture reaches 300°F (150°C).
3. **Beat the Egg Whites:**
– While the sugar mixture is cooking, beat the egg whites and salt in a stand mixer fitted with the whisk attachment until soft peaks form.
4. **Combine the Mixtures:**
– Once the sugar mixture reaches 300°F, carefully and slowly pour it into the egg whites while continuing to beat on medium speed. Be very careful as the mixture will be extremely hot.
– Increase the mixer speed to high and continue beating until the mixture becomes thick and glossy, and the bowl is cool to the touch, about 8-10 minutes.
5. **Add Flavorings and Nuts:**
– Add the vanilla extract and beat until incorporated.
– Fold in the toasted nuts and dried cranberries (or other dried fruits) until evenly distributed.
6. **Spread the Nougat:**
– Quickly spread the nougat mixture into the prepared pan, using a spatula to smooth the top.
7. **Set and Cut:**
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