Nougat

Method

• step 1

  Line a tin approx 18cm x 28cm x 2.5cm deep (or something of similar volume and depth) with rice paper, without overlapping, and trim to fit.

• step 2

  Mix the honey and granulated sugar in a saucepan until thoroughly combined. Gently heat until it comes to a simmer – about 10 minutes. Clip a sugar thermometer onto the side of the pan and continue to simmer, stirring occasionally, maintaining a steady, gentle, rolling boil until the thermometer registers soft-crack stage, about 140C/286F. It should look lightly caramelised and thickened. Take off the heat and remove the thermometer. Using an electric whisk or mixer with whisk attachment, beat the egg whites to stiff peak stage and then beat in the icing sugar.

• step 3

  With the whisk on full speed (like for making meringues), slowly pour the hot honey mixture into the egg-white mixture in a steady stream, and continue to beat further until mixture thickens. Fold in the pistachios. Let the nougat cool until you can handle it.

• step 4

  Generously dust a smooth work surface with cornflour. Using your hands, scoop the nougat mixture onto the floured surface and bring together. Knead by folding the mixture over on itself for about 30 seconds. Press into the lined tin, leaving an even surface. Gently press on a layer of rice paper, and squash down to flatten the surface. Leave to go cold, and then chill for an hour. Cut into long strips and then crossways into small bars to serve.