While chef Gabriel Gaté cautions that like all confectionery work, it takes experience to make nougat, it's well worth giving it a go and even if it's not perfect, it will still be delicious. Take care not to burn yourself with the hot honey and syrup. You need a candy thermometer to make this recipe.
500g almonds with the skin
100g pistachio nuts, peeled and cut into several pieces
100g hazelnuts with the skin
6 sheets of rice paper, 25 x 15cm
380g caster sugar
180g liquid glucose
2 large egg whites
A pinch of cream of tartar
Cooling time: 1 hour
Level of difficulty: medium
Preheat oven to 150°C.
Place almonds, pistachios and hazelnuts in a roasting tray lined with baking paper and dry roast in the oven for about 20 minutes. Reduce oven to 100°C and keep nuts warm until ready to use.
Place 3 sheets of rice paper in the base of a baking paper-lined 25 x 35 cm sponge roll tin. Place water, sugar and glucose in a saucepan and bring to the boil on medium heat. Cook to a temperature of 150°C, measuring the temperature with the candy thermometer.
Place honey in a second saucepan. Bring to the boil on medium heat and cook to 135°C. The syrup should take longer to reach 150°C than the honey takes to reach 135°C.
A few minutes before the honey reaches 135°C, beat egg whites and cream of tartar to soft peaks in the large bowl of an electric mixer.
Whilst continuing to beat at low speed, very slowly drizzle the hot honey onto the beaten egg whites. Then add the sugar syrup in the same manner. Continue beating on low speed for about 5 minutes.
Using a wooden spoon, stir in the warm nuts. Pour nougat preparation into the prepared tin and flatten it with a wet metal spoon. Cover with remaining 3 sheets of rice paper and allow nougat to cool before covering with plastic wrap. Refrigerate when cold.
To cut nougat into small pieces, remove plastic wrap and turn nougat out onto a chopping board. Use a large knife to cut it. The nougat becomes softer at room temperature.
Makes about 100 pieces