Preheat the oven to 150°C/gas mark 2

Spread all of the nuts on a baking tray and roast in the oven for 20 minutes, mixing the nuts after 10 minutes to ensure an even roast

Heat the honey and syrup in a pan to reach 110°C

Add the sugar to a separate pan and pour over the water. Place over a medium heat and allow the sugar to dissolve without stirring. Continue to heat to reach 140°C (hard crack, light caramel)

While the sugar is coming to temperature, whisk the egg whites in a mixer to create medium to firm peaks. When ready, slowly drizzle in the hot honey syrup

While still whisking, slowly add the hard crack sugar mix and continue to leave the mixer on a medium speed as the mixture cools. While the mixture is still warm, change the whisk to a paddle attachment, add the nuts and reduce the speed to the lowest possible setting

When the nuts are just incorporated and the mixture is still warm and pliable, scrape onto a work surface that has been heavily dusted with icing sugar and gently roll into a long sausage shape

Line a long semi circle mould with baking parchment or cling film and press the nougat into the mould to shape. Add another piece of parchment to cover and press firmly to take on the final shape of the mould. Allow to set for 2–3 hours, but do not refrigerate. When ready, slice and serve