Makes approx. 36 pieces

4 sheets edible rice paper

2 1/4 cups caster sugar

1/2 cup liquid glucose

⅓ cup honey

2 eggwhites

1 cup almond kernels

1 cup pistachio kernels

1 cup craisins (dried cranberries)

2 tsp rose water

Grease and line a 30cm x 20cm lamington pan with baking paper. Cover base with rice paper. Place sugar, glucose, honey and 2 tbsp water in a heavy-based saucepan. Stir over a low heat for approximately 10 minutes or until glucose and sugar dissolves and mixture comes to the boil. Simmer without stirring for 10 minutes or until mixture reaches 164°C on a candy thermometer or is at the 
‘hard crack’ stage.

Using an electric mixer, beat eggwhites until stiff. With mixer motor running, add the syrup in a slow steady stream. Continue beating for 1 minute or until well combined. Stir in nuts, cranberries and rose water. Spoon into prepared pan and spread evenly. Cover with remaining rice paper.

Set aside to cool and set. When set, remove from pan and cut into squares or strips. For gifts, wrap pieces individually in cellophane. Store in an airtight container in a cool place. Do not refrigerate nougat as it will become sticky.

Note: To tell if your mixture has reached the ‘hard crack’ stage, place a little cold water into a small bowl. Place in freezer for 10 minutes. Drop a small amount of toffee mixture into the cold water. If the mixture becomes very hard and you are able to snap in half then the mixture is ready to use.