Almond and pistachio nougat

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Line the square tin and place a trimmed wafer-paper sheet in the base. Have the top sheet and an oiled spatula ready.

Heat the oven to 160°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

Spread almonds and pistachios on a tray.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Toast for 8–10 minutes without scorching.

Reduce the oven to 80°C fan and keep the nuts warm.

Whisk pasteurised egg white until foamy and whisk in the egg-white sugar. Keep the stand mixer ready before starting the syrup; this sequence avoids leaving hot sugar unattended.

Heat syrup sugar, glucose and water gently, stirring until dissolved.

Boil without stirring to 135°C, add honey carefully and continue to 145°C. Watch continuously and keep the thermometer tip clear of the pan base; the time is an estimate and temperature controls readiness.

With the mixer on medium, pour hot syrup in a thin stream down the bowl side, avoiding the whisk.

Whisk for 4–6 minutes until thick and glossy, then add vanilla.

Take warm nuts from the oven, fold them through immediately and press the hot mixture into the prepared tin with the oiled spatula. Cover with the top wafer sheet and press level.

Leave at cool room temperature for at least 6 hours, or overnight.

Cut into pieces with a lightly oiled knife and wrap individually.