Nougat

Grease a 20 cm square baking tin and dust with icing sugar. Line the base with rice paper. Heat 100 g sugar, 20 ml water and 60 ml syrup. Stir until sugar dissolves, then allow to bubble gently and do not stir until mixture reaches soft-ball stage. (Drop a small amount into a glass of cold water. When pressed between your fingers, it should form a soft ball.) Allow to cool slightly.
Beat egg whites until stiff and then gradually add hot syrup and beat for 5 minutes. Stand mixture over a bowl of hot water.
Heat remaining 200 g sugar, 150 ml syrup and 100 ml water. Stir until sugar dissolves, then allow to boil gently and do not stir. Boil until mixture reaches firm-ball stage. (Drop a small amount into a glass of cold water. It should form a firm ball when pressed.) Remove from heat.
Soak gelatine in remaining 50 ml water. Add to cooked syrup and stir to dissolve.
Pour this mixture into first mixture and beat well. Add butter, vanilla essence, cherries and nuts. Pour into prepared tin, cover with rice paper and refrigerate until set. Cut into squares or rectangles with a heated sharp knife or sharp scissors. Makes 1 x 20 cm square tin.