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1
Combine the 600 g of sugar, golden syrup and water in a high-sided saucepan, bring to a simmer, and cook until it reaches 148C, about 10 minutes.
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2
Remove the pan from the heat.
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3
In a small saucepan, bring the honey to a simmer and cook it until it reaches 125C.
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4
Remove the pan from the heat.
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5
Place the egg whites and salt in the clean bowl of a free-standing mixer fitted with a whisk attachment and beat on high speed.
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6
Once a foam has begun to form, add the remaining 1 tablespoon of sugar.
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7
Continue to beat the eggs until firm, glossy peaks form, 3 to 5 minutes.
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8
Reduce the mixer speed to medium-high and slowly pour in the warm honey.
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9
Whisk the whites for a few more minutes.
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10
Slowly pour in the cooked sugar mixture and continue mixing until the mixture cools to the point that you can hold your hand against the bowl, 15 to 20 minutes.
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11
Replace the whisk attachment with a paddle attachment and paddle in the nuts and fruit.
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12
Line a baking sheet with baking paper and grease it generously with butter.
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13
Lay another sheet of baking paper on top and rub it well, so that both sheets are equally well buttered, then set aside the top sheet.
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14
Butter a rubber spatula or coat it with non-stick baking spray, and scrape the nougat into the centre of the buttered paper on the baking sheet.
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15
Cover it with the second buttered sheet.
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16
Use a rolling pin to roll the nougat out to about 2.5 cm thick.
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17
Allow it to cool completely, several hours or overnight, then slice into strips (about 2.5 x 1 x 15 cm).
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18
This will keep for a week in an airtight container.
