Line the base of a deep baking tray or roasting pan with baking paper. Arrange sheets of rice paper over the baking paper. Roast the almonds and hazelnuts until golden brown. Gather the hazelnuts in a clean dishcloth and rub to remove the husks. Coarsely chop the almonds and the hazelnuts. Scrape the seeds from the vanilla pod and set aside.
Mix the sugar, glucose and honey with 100ml water in a heavy-based saucepan and stir over a medium heat until the sugar has dissolved. Once all the sugar has dissolved, bring the mixture to a gentle boil and boil until the hard-crack stage is reached.
Beat the egg whites until soft peaks form. With an electric beater running slowly, drizzle the syrup into the egg whites. Whisk the mixture until it’s firm and stiff.
Fold in the nuts and the vanilla. Spread the mixture onto the rice paper in the tin with an oiled spatula. Smooth it out then top with another layer of rice paper.
Place a flat container on top of the rice paper to weigh the mixture down, then allow the nougat to cool completely. Once cool, cover with clingwrap and refrigerate for three to five days before cutting.
Nougat is tricky to make so have someone at hand to help.
It’s important to leave the nougat in the fridge for at least three days before you cut it, otherwise it will be too soft.
Image and text: Ideas magazine.
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