200g liquid glucose (karkinvalmistuksessa käytettävä sokeri) saa pullossa esim. Cittarista
1 tsp orange zest
Preheat a fan forced oven to 150°C. Then place egg whites in the bowl of a stand mixer.
Oil a baking tray and then line with baking paper ensuring the paper sticks well into the edges. Top the baking sheet with three rice paper sheets (or cut down the third sheet if it won't fit in its entirety). Set aside.
Once the oven has reached heat place pistachios, walnuts, almonds and coconut flakes on another baking tray and place in the oven for 18 minutes or until lightly toasted.
In a heavy saucepan over medium heat, combine sugar, honey, liquid glucose, water and orange zest and insert a candy thermometer. Cook and stir until sugar is dissolved and mixture comes to the boil. When the syrup reaches 118°C turn the stand mixture on medium high speed and beat the egg whites till stiff peaks form.
When the syrup has reached 142°C gradually add it to the beating egg whites slowly in a steady stream. Once the syrup is incorporated and the mixture is thick and glossy, turn off the mixer and with a wooden spoon stir in the lightly toasted nuts until well combined.
Carefully transfer the mixture to the prepared baking tray spreading the mixture out till it evenly fills the tray. Top the mixture with the three remaining rice paper sheets and press down ensuring even contact. Place a wooden board on top and weigh it down.
Set aside for an hour to cool completely. After it has cooled, turn onto a clean work surface and using a very sharp serrated knife, cut nougat into desired shape/size.