200g macadamias, roasted and roughly chopped
100g dried apricots, chopped
100g dried figs, chopped
400g raw caster sugar
150g liquid glucose (available from supermarkets)
2 eggwhites (from extra large eggs)
4 sheets edible sweet rice paper
Line a 23cm square cake tin with cling wrap and line the base with 2 sheets of rice paper. Turn the oven onto its lowest setting. Spread the dried fruit and macadamias onto a baking sheet and put into the oven to warm. Into a small heavy based saucepan put the caster sugar, honey, glucose and 100ml of water, heat over a medium high heat stirring until the sugar has dissolved. Continue to heat until the sugar syrup reaches about 120°C (on a sugar thermometer).
At this point whisk the egg whites in an electric mixer until stiff peaks form, continue to heat the syrup until it reaches 138°C (for a softer nougat) or to 150°C (for a harder nougat), this will take 8-10 minutes, you must keep a close eye on the sugar thermometer during this stage.
Once the sugar syrup has reached the desired temperature remove it from the heat and with the mixer on high slowly pour the sugar syrup into the egg whites. Continue to beat until the mixture is thick and glossy (about 5 minutes). Reduce the mixer speed and fold through the warm fruit and nuts. Working quickly, tip the nougat mix into the prepared cake tin and flatten using a wet offset spatula, top with the remaining rice paper and leave to set overnight. Turn nougat out and score then slice into your desired portion sizes.