Nougat

Method

Toast the almonds and hazelnuts lightly in a low oven until fragrant, then roughly chop along with the pistachios. Line a 23cm square tin with wafer paper. Heat the honey and sugar together in a heavy-bottomed saucepan to 120°C, stirring occasionally, which takes about 15 minutes. Whilst the syrup heats, whisk the egg whites in a grease-free bowl until stiff peaks form. When the syrup reaches temperature, slowly pour it onto the egg whites whilst whisking continuously until the mixture becomes thick and pale. Fold in the toasted nuts gently but thoroughly. Pour the mixture into the prepared tin, smooth the top, and cover with another sheet of wafer paper. Leave to cool and set for at least 24 hours in a cool place. Once set firm, turn out and cut into bars using an oiled knife. Dust with a mixture of icing sugar and cornflour to prevent sticking.