Nougat

Original recipe from Stiff Peaks
Sorry for the weights in grams instead of cups and the like. Get out your kitchen scale. Next time I make this, I'll convert the measures.

Nougat
125g honey
225g glucose syrup
190g caster sugar
50mL water
2 egg whites
1 cup salted peanuts

Prepare a 9x13 inch pan by lining it with plastic wrap and spraying it lightly with oil.

In one saucepan (A), place the honey and 175g of the glucose. In another saucepan (B), combine the sugar, the water and the rest of the glucose (50g).

In a large bowl, beat the egg whites to stiff peaks. While beating the egg whites, put the saucepan A over medium heat, heating the syrup to 130C (265F).

When saucepan A reaches 130C, take it off the heat and move saucepan B onto the burner. Slowly beat the first syrup into the egg whites while saucepan B is cooking. When saucepan B reaches 170C (140F) slowly add it to the eggs too.

Working quickly, fold through your peanuts (or other nougat additions - cranberries, almonds, etc). Transfer the mix into your prepared pan. Smooth out any lumps by spreading the nougat with a greased spatula or a plastic baggie over your hand. Refrigerate the nougat until it is set.