Honey, pistachio and cranberry nougat

Method

• Step 1
  Grease a 3cm-deep, 18cm x 28cm slice pan. Line base and long sides with foil, extending foil 3cm from edge of pan. Place 1 rice paper sheet over base of prepared pan.
• Step 2
  Place sugar, honey and glucose in a small saucepan. Place over low heat. Stir for 5 to 7 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, until mixture reaches 155°C on a candy thermometer. Remove pan from heat.
• Step 3
  Using an electric mixer, beat egg whites in a large, heatproof bowl, until firm peaks form. Add hot honey mixture in a slow, steady stream. Continue beating until mixture cools (about 5 minutes). Add vanilla, pistachios, coconut and cranberries. Stir until just combined.
• Step 4
  Working quickly, spread mixture into prepared pan. Top with remaining rice paper sheet. Press down to flatten and spread evenly. Set aside to cool completely. Cut nougat into squares.