1 cup (250 ml) hazelnuts

1 cup (250 ml) almonds

1/2 cup (125 ml) pistachio

1/2 cup (125 ml) water

2 cups (500 ml) sugar

1/2 cup (125 ml) corn syrup

3/4 cup (180 ml) honey

2 egg whites

2 sheets wafer paper

Preheat the oven to 180 °C (350 °F). On a baking sheet, place the hazelnuts, almonds and pistachios. Toast in the oven for 5 to 10 minutes, stirring occasionally.

In a saucepan, heat the water, sugar and corn syrup until the candy thermometer reads 150 °C, about 15 minutes.

In a medium saucepan, heat the honey to 120 °C while stirring. Meanwhile, beat the egg whites with an electric mixer until stiff peaks form. Add the warm honey. Increase the speed and slowly add the syrup. Reduce the speed and beat for about 10 minutes, until the mixture has cooled.

Add the warm roasted nuts and stir for 2 minutes with a spoon.

On a working surface (marble, preferably), put a sheet of parchment paper and a sheet of wafer paper. Spread the nougat into a uniform layer. Cover with second sheet of wafer paper. Let cool overnight. Cut into squares and store in a cool, dry place.

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