Pistachio and orange blossom nougat

Preheat the oven to 180 degrees C, gas mark 4. Lightly grease a 20cm square baking tin and line the base and sides with 2 layers of baking parchment. Roast all the nuts on a baking tray in the oven for 10 minutes, then allow to cool and roughly chop.

Make sure you have all the ingredients ready before you continue. Put the egg whites in the bowl of a freestanding mixer fitted with the whisk attachment, adding 1 tbsp caster sugar and a pinch of salt. Tip the remaining sugar, the honey and glucose into a pan. Add 100ml water and set over a medium heat to dissolve the sugar, stirring occasionally. Put a sugar thermometer into the pan, bring to the boil and continue to cook until the syrup reaches 125 degrees C.

Once the syrup reaches 125 degrees C, whisk the egg whites on a low-medium speed until stiff peaks form. Meanwhile, continue to cook the syrup until it reaches 146 degrees C, then, with the mixer on a low speed, gradually pour the hot syrup into the egg whites in a slow, steady stream. Increase the speed and whisk for 4-5 minutes, until very thick and glossy. You will need to work quite quickly from this point.

Using a large metal spoon, add the nuts and orange blossom water; stir quickly to combine (it will stiffen quite fast). Spoon into the prepared tin and level the top by pressing into the corners with your fingers (dip them in icing sugar first to prevent sticking). Cover the mixture with another sheet of parchment, place a slightly smaller tin on top, then weigh it down with a couple of cans of food. Leave to cool completely, remove the cans, then store for up to a week in an airtight container, between layers of baking parchment, until you’re ready to serve or give away. The nougat is best stored whole and sliced just before serving or wrapping. Eat within 2 weeks of making.