Set the oven temperature to 125°C. Chop the nuts and roast them in the oven for 20 minutes.
Mix the sugar, syrup, glucose syrup and water in a saucepan. Boil rapidly, uncovered, until the temperature reaches 150°C. Use a thermometer to check the temperature.
While the syrup is coming to the boil, whisk the egg whites until stiff. When the syrup reaches the right temperature, pour the syrup into the egg whites in a thin stream while whisking vigorously.
Continue whisking for about 10 minutes until the mixture is thick and elastic. The longer you whisk it, the firmer and chewier the nougat will be. Stir in the roasted nuts.
Pour the mixture into a lightly oiled tin measuring about 20 x 30 cm lined with parchment paper. Press the nougat evenly into the tin using lightly oiled hands.
Leave the nougat to set overnight at room temperature. Dust with icing sugar and cut into small pieces. Store in a sealed jar with greaseproof paper between the pieces.
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