Almond And Honey Nougat

• 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

1. Preheat oven to 150 degrees Celsius
2. Place nuts in a roasting tray, dry roast for 20 minutes. Reduce oven to 100 degrees C; keep nuts warm.
3. 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.
4. Place water, sugar and glucose in a saucepan and bring to the boil over medium heat. Cook to 150 degrees C (using candy thermometer).
5. Place honey in second saucepan, bring to the boil over medium heat and cook to 135 degrees Celsius.
6. 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.
7. 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.
8. Using a wooden spoon, stir in warm nuts.
9. Pour nougat into prepared tray; flatten with a wet metal spoon.
10. Cover with remaining sheets of rice paper. Refrigerate when cold.
11. To cut when set, turn out onto chopping board and slice with a large knife.

whole almonds, pistachio nuts, hazelnuts, rice, water, caster sugar, liquid glucose, honey, egg whites, cream of tartar

Taken from www.food.com/recipe/almond-and-honey-nougat-237404 (may not work)