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Put 400g of caster sugar in a clean, straight-sided pan with the glucose. Add enough water to just cover and place a sugar thermometer inside the pan. Melt the sugar over a moderate heat
  • 400g of caster sugar
  • 100g of liquid glucose
When the temperature reaches 135°C add the honey and continue cooking to bring the mixture up to 145°C
While the sugar and honey are coming to temperature, whisk the egg whites with the 20g of caster sugar in a food mixer. When the whites start to form stiff peaks and the sugar is at 145°C, remove the thermometer
Turn the speed of the food mixer down by half. Slowly and steadily pour the hot sugar and glucose down the side of the mixing bowl with the mixer still running
When all the sugar has been added turn up the speed and beat for 5 minutes, or until the whites have cooled enough so the mix is thick, glossy and lukewarm to the touch
Fold the almonds, hazelnuts, pistachios and glacé cherries into the meringue. Cut out two 30cm square sheets of silicon or greaseproof paper
Lay one piece of paper on a tray; spread the nougat mixture evenly onto the sheet of paper. Place the second sheet on top and press down with your hands to level off
Use a rolling pin to get an even finish. It should be around 2cm thick. Cool until firm
Remove the silicon paper from the nougat and use a sharp cook’s knife to cut into 3–5cm long batons. Dust with a little icing sugar and serve on a plate
  • icing sugar for dusting
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