1

Preheat oven to 180°C or 160°C fan-forced. Spread pistachios on a baking tray and bake for 3–4 minutes or until toasted. Cool for 5 minutes. Roughly chop.

2

Lightly spray a 20cm square cake tin with oil and line base and sides with baking paper. Place sugar, glucose, honey and ¼ cup (60ml) water in a large saucepan over low heat. Cook, stirring, without boiling, until sugar dissolves. Bring to the boil and boil, without stirring (see note), for 12–15 minutes or until a candy thermometer reaches 145°C. Remove from the heat.

3

Using electric beaters, beat egg whites in a large, clean, dry, heatproof bowl until soft peaks form. Gradually beat in hot syrup in a thin steady stream. Add vanilla and spread and beat for 2–3 minutes or until very thick.

4

Using a large metal spoon, quickly fold in toasted pistachios and cranberries. Spoon mixture into prepared tin. Using a wet spatula, smooth top, pressing down firmly. Stand mixture at room temperature until cooled slightly. Refrigerate for 3 hours or until firm. Lift nougat from pan and use a sharp knife to cut into squares. Stand at room temperature for 5 minutes before serving.