1. Prepare the Pan

• Grease the pan: Lightly grease a 9x13-inch (25x30 cm) baking dish or cake pan using neutral oil (avoid olive oil, as it can add unwanted flavor).

• Line with rice paper: Trim one sheet of rice paper to fit the base of the dish or pan.

2. Prepare the Sugar Syrup

• Combine ingredients: In a heavy-based saucepan, mix the caster sugar, glucose syrup, honey, and 30 ml (2 tbsp) water.

• Dissolve the sugar: Stir over low heat until the sugar dissolves and the glucose melts, creating a smooth syrup.

• Boil the syrup: Increase the heat and boil the mixture uncovered until it reaches 130°C (266°F) on a candy thermometer. When the sugar syrup reaches 110°C (230°F) start whipping the egg whites.

Chef’s Tip: Use a candy thermometer to ensure accuracy.

3. Make the Meringue

• Beat until soft peaks form:  In a stand mixer with a whisk attachment, beat the egg white until soft peaks form.

• Add the syrup: With the mixer running, slowly pour the hot sugar syrup into the egg whites in a thin, steady stream. 

Chef’s Tip: Pour carefully and slowly to avoid cooking the egg whites too quickly.

• Continue beating until the mixture becomes very thick and glossy.

• Gradually add the butter a block at a time, whisking well before adding the next block. Whisk until well combined.

• Whisk in the vanilla extract.

5. Add the Mix-ins

• Stir in the almonds, pistachios, and  cranberries until evenly combined. 

Chef’s Tip: Use a heat proof spatula, large metal spoon or wooden spoon to thoroughly incorporate the nuts and fruit without deflating the mixture.

6. Form the Nougat

• Spoon into the pan: Transfer the nougat mixture into the prepared dish or pan and press down firmly to flatten and even out the surface.

• Top with rice paper: Trim the second sheet of rice paper to cover the top of the nougat, pressing down lightly to adhere.

7. Cool and Cut

• Cool at room temperature: Let the nougat sit at room temperature for about 6 - 8 hours, or until completely cool. 

• Cut as desired: Once cooled, turn the nougat out onto a cutting board. Use a ruler or measure out slices, and cut as desired. 

Chef’s Tip: Place nougat in the refrigerator 30-45 minutes before cutting. The nougat can be pretty sticky. Use a large, sharp chef’s knife to cut the nougat. Clean the knife with hot soapy water between each cut. Work fast, but be careful when cutting the nougat. 

8. Store and Serve

• Wrap and store: Wrap each nougat portion in parchment paper to prevent sticking and store in an airtight container, in the fridge for up to 2 weeks.

• Serve at room temperature.

Chef’s Tip: Wrap the nougat in parchment paper immediately after cutting, the nougat will start softening and ‘melt’ in warmer temperatures. If that happens, simply use the parchment paper to ‘re-shape’ it.