Nougat:3 sheets Rice Paper (15.5 cm x 23.5 cm) 500 ml (2 cups) White Sugar 250 ml (1 cup) Glucose Syrup 125 ml ( ½ cup) Golden Syrup 5 ml (1 teaspoon) Vanilla Essence 2 Egg Whites 75 g Butter, softened 125 ml ( ½ cup) Chopped Cherries 125 ml ( ½ cup) Chopped Pecan Nuts 125 ml ( ½ cup) Cashew Nuts Method: Grease a 19 cm x 29 cm rectangular pan. Trim 1 ½ sheets of rice paper to fit the base of the pan. Combine the sugar, syrups and vanilla essence together in a heavy-based saucepan and stir over low heat without boiling until the sugar dissolves. Bring to the boil. Boil rapidly, without stirring, for about 6 minutes or until the temperature reaches 138°C (small crack stage) on a candy thermometer (a teaspoon of the mixture will snap when dropped into a cup of cold water). Remove from the heat. Meanwhile, beat the egg whites until stiff peaks form. With the beater still operating, gradually pour the hot syrup mixture in a thin steady stream into the egg whites. Beat for about 3 minutes or until the mixture is very thick and holds its shape. Add the butter and beat for about 1 minute or until the butter is combined and the mixture is very thick. Stir in the cherries and nuts. Spread immediately into the prepared pan and cover with a piece of well- greased foil. Smooth the nougat with a spatula and remove the foil. Trim the remaining rice paper and fit it onto the nougat. Leave to cool at room temperature for about 6 hours. Turn the nougat out of pan and, using a well-oiled knife, cut into squares. Notes: It is advisable to use a candy thermometer for accuracy. Try to work as quickly as you possibly can during preparation.