1

Lightly spray a 26cm x 16cm slice tin with oil. Line the base with half of the rice paper, cutting to fit.

2

Combine the sugar, glucose, honey and 2 tablespoons of water in a saucepan over medium heat. Cook, stirring, for 5 minutes, without boiling until the sugar dissolves. Brush down the side of the pan with a pastry brush dipped in hot water to dissolve sugar crystals. Place a sugar thermometer in the pan and bring to the boil. Boil, uncovered, for 7-10 minutes or until the temperature reaches 154°C or until deep golden and a small amount of mixture dropped into cold water separates into hard, brittle threads. Remove pan from heat.

3

Meanwhile, after syrup has been boiling for 5 minutes, using a stand mixer, beat the egg whites in a clean, dry, small heatproof bowl on high speed until firm peaks form. With the motor running, gradually add the hot syrup to the egg white in a thin, steady stream. Beat for 1 minute. Beat in the vanilla. Using a wooden spoon, stir in the pistachios and cranberries. Press into the prepared tin. Top with the remaining rice paper, cutting to fit. Place a sheet of baking paper on top and use a small cake tin to smooth the top.

4

Set aside for 2 hours or until firm. Cut the nougat into slices. Keep in an airtight container at room temperature.