Step 1

Preheat oven to 100C. Place pistachios, cranberries, almonds and glacé orange on an oven tray and warm in oven.

Step 2

Grease the sides of a 20cm square cake tin, line base with confectioner's paper, shiny-side down, and set aside.

Step 3

Place honey in a small saucepan over medium-high heat. When honey reaches 108C on a sugar thermometer (3-4 minutes), start whisking eggwhite in an electric mixer and whisk until firm peaks form. When honey reaches 120C (6-8 minutes), remove from heat and stop whisking eggwhite.

Step 4

Stir sugar, glucose, orange rind, orange juice and 50ml water in a separate small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until mixture reaches 155C (12-15 minutes).

Step 5

Gradually add hot honey to eggwhite while whisking on low speed, then increase speed to high and whisk while sugar syrup cooks.

Step 6

When sugar syrup reaches 155C, reduce whisk speed to low, gradually add sugar syrup, then increase speed to high and whisk until combined and slightly cooled (3-4 minutes).

Step 7

Add warm nuts and fruit and stir quickly to combine.

Step 8

Spoon nougat mixture into lined tin and spread evenly with a hot palette knife. Press confectioner's paper over nougat to cover and trim to fit.

Step 9

Place another 20cm square cake tin on top of nougat, fill tin with weights or weight evenly with food cans and stand at room temperature until firm (overnight). Run a knife around sides of tin to loosen nougat, turn onto a chopping board, cut into pieces with a hot knife and serve. Nougat will keep stored in an airtight container for 3 months.