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How to make Nougat

Yield = 25 squares
Prep time: 1:30
Cook time: 0:22
Total time: 1:52

Ingredients

2 sheets edible rice paper
1 cup (160g) whole almonds
1 cup (140g) pistachio nuts
100g glace cherries, halved
1 1/3 cups (300g) white sugar
1/4 cup (60ml) honey
1/4 cup (60ml) liquid glucose
1/4 cup (60ml) water
1 eggwhite

Method

Step 1 Preheat oven to 180°C. Lightly grease the sides of a 15cm square cake pan. Trim the rice paper sheets into two 15cm squares. Place one rice paper square in the base of the prepared pan. Spread almonds over an oven tray. Bake in preheated oven for 10 minutes or until lightly toasted. Remove from oven and place in a bowl with the pistachios and cherries. Set aside.
Step 2 Combine the sugar, honey, glucose and water in a medium saucepan over low heat. Cook, stirring, and brushing down the sides with a pastry brush dipped in water to remove any sugar crystals, for 5-7 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes or until a sugar thermometer reaches crack stage (154°C).
Step 3 Meanwhile, use an electric mixer to whisk the eggwhite in a clean, dry bowl until firm peaks form. While beaters are whisking, add the hot sugar syrup in a thin steady stream until all sugar syrup is incorporated. Add the almond mixture and stir to combine.
Step 4 Working quickly, spoon nougat mixture into the prepared pan. Spread surface to smooth. Place the remaining rice paper sheet over the warm nougat and gently press to the surface. Set aside for 1 hour to cool completely. Turn on to a clean work surface and use a long sharp knife to cut into small squares.