Nougat
680g (1½lb) Sugar
340-450g (12-16oz) Nuts
340ml (12floz) Golden syrup
235ml (8floz) Water
60ml (2floz) Clear Honey
2 Egg Whites
1 tsp Vanilla Extract
Put the sugar, syrup, honey and water into a saucepan and cook until a temperature of 127°C (260°F) is reached or a brittle ball will form in water.
Beat the egg whites stiffly and pour the mixture slowly into them, beating constantly until the mixture grows stiff and waxy.
Then add the vanilla and nuts.
Mix well and pour into a small box or pan lined with waxed paper.
When it has cooled sufficiently, cut in squares or slices.
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