1.Preheat oven to 100°C (80°C fan-forced). Place almonds on a tray and keep warm in oven.
2.Combine sugar, honey, glucose and water in a saucepan and stir over medium heat to dissolve sugar, then cook over medium-high heat for 5-10 minutes until mixture reaches 120°C on a sugar thermometer. Begin whisking egg whites in electric mixer on medium speed.
3.Continue cooking sugar mixture until it reaches 135°C. Egg whites should be firm by this stage; if not, increase speed. When firm peaks form, pour hot syrup down side of bowl and whisk until smooth and glossy (3 minutes).
4.Stir in warm almonds, then transfer to a 23cm square cake tin lined with plastic wrap, with 2 sheets of rice paper on the base. Smooth with a wet palette knife, top with remaining rice paper and smooth as much as possible. Set aside to cool, then refrigerate until firm (3-4 hours). Turn out, cut into small squares with a serrated knife and serve.
Confectioner’s rice paper (not to be confused with Asian rice paper) is available from select delicatessens. Nougat will keep refrigerated in an airtight container for a week. Wine suggestion Italian-style “passito” golden dessert wine.Note