Ingredients for 6 servings:
175 g almonds
350 g caster sugar
150 ml water
50 g glucose syrup
75 ml clear honey (warmed)
3 egg whites
Preheat the oven to 170°C. Spread the almonds on a baking sheet and roast for 15-20 mins until crisp and browned. Remove from the oven, cover, and keep warm. Line the base of a shallow 18 cm square cake tin with rice paper.
Place the sugar and 150 ml water in a heavy-based pan and heat gently, stirring, until the sugar has dissolved. Add the glucose and bring to the boil.
Continue boiling until the mixture reaches 138°C on a sugar thermometer. Add the honey and boil to 143°C. Meanwhile, whisk the egg whites in a heatproof bowl until holding stiff peaks.
Gradually pour the hot syrup in a very thin, steady stream into the egg whites, whisking all the time. Place the bowl over a pan of hot water and continue whisking until the mixture becomes firm and glossy. Remove from the heat and fold in the warm almonds.
Spoon into the prepared tin and spread evenly. Cover with a sheet of rice paper, place a board on top and place weights on the board. Leave in a cool place overnight to set.
Turn the set nougat out and cut into strips or small squares with a long sharp knife.