Nougat De Montelimar

• 275 g flaked almonds
• 275 g chopped hazelnuts
• 50 g

Roast the almonds and the hazelnuts at 170°C until golden brown. Turn the temperature down to 120°C add the pistachios and keep all the nuts warm. Boil the 640g of sugar with the water to 156°C. When the sugar has reached 135°C, warm the honey. Whisk the whites with the 32g of sugar then add the warmed honey, followed by the boiling sugar syrup. Whisk for two minutes on high speed until a stiff