Almond And Honey Nougat - cooking recipe

Ingredients

200 g whole almonds, skin on
100 g pistachio nuts, roughly cut
100 g hazelnuts, skin on
4 sheets rice paper
120 ml water
380 g caster sugar
180 g liquid glucose
250 g honey
2 large egg whites
1 pinch cream of tartar

Preparation

Preheat oven to 150 degrees Celsius
Place nuts in a roasting tray, dry roast for 20 minutes. Reduce oven to 100 degrees C; keep nuts warm.
Line a 20cm x 30cm x 3cm baking tray with baking paper. Place 2 sheets of rice paper in tray, covering the bottom of the tray.
Place water, sugar and glucose in a saucepan and bring to the boil over medium heat. Cook to 150 degrees C (using candy thermometer).
Place honey in second saucepan, bring to the boil over medium heat and cook to 135 degrees Celsius.
A few minutes before honey reaches 135 degrees C, beat egg whites and cream of tartar to soft peaks in a large bowl with an electric mixer.
While continuing to mix at low speed, drizzle in hot honey; add sugar syrup in the same manner. Continue to beat at low speed for about 5 minutes.
Using a wooden spoon, stir in warm nuts.
Pour nougat into prepared tray; flatten with a wet metal spoon.
Cover with remaining sheets of rice paper. Refrigerate when cold.
To cut when set, turn out onto chopping board and slice with a large knife.