1.Grease a deep 15cm (6-inch) square cake pan. Trim one sheet of rice paper to fit base of pan.
2.Combine honey, sugar and the water in small heavy-based saucepan with pouring lip; stir over heat, without boiling, until sugar dissolves. Bring to the boil; boil, without stirring, about 10 minutes or until syrup reaches 164°C/325°F on the candy thermometer; remove pan from heat immediately. Remove thermometer from pan.
3.Beat egg white in small heatproof bowl with electric mixer until soft peaks form. With motor operating, add hot syrup to egg white in thin, steady stream.
4.Stir nuts into egg white mixture; spoon into pan. Press mixture firmly into pan. Cut remaining sheet of rice paper large enough to cover top of nougat; press gently onto nougat. Stand at room temperature about 2 hours or until cool.
5.Cut nougat into squares. Store in airtight container at room temperature.
It is important to use a candy thermometer in this recipe in order to get the correct consistency when making the nougat. Rice paper, used for confectionery, can be found in specialist food stores and some delicatessens.Note