Nutty vanilla nougat

Method

1. Grease a 20cm square pan and line the base and sides with baking paper. Place the sugar, glucose, honey and water into a medium sized heavy based saucepan. Cook stirring over a low heat until the sugar dissolves. Put a confectionery thermometer in the saucepan and simmer mixture, without stirring, until the mixture reaches 121C. This takes approximately 7 minutes. Remove saucepan from the heat.
2. Place the egg whites and salt into the mixing bowl or copper bowl. Attach the wire whisk to the stand mixer.
3. Pour a ¼ of the sugar syrup into a heat resistant glass jug. Turn the mixer to speed 10 and slowly add the sugar syrup, beating constantly until the meringue is very thick and holds its shape when the mixer head is tilted. Scape down the sides of the bowl.
4. Return the saucepan to a medium low heat and simmer until the syrup reaches 145C on the thermometer. Turn the mixer to speed 8 and slowly add the syrup to the meringue. Add the vanilla and butter and continue to beat for 5 minutes.
5. Remove the mixing bowl from the stand mixer. Quickly fold through the nuts and ginger with a large metal spoon or firm spatula, working quickly as the nougat will begin to set.
6. Spread the mixture into the prepared pan and refrigerate for 3 hours or until firm. Remove the nougat from the pan and cut into small pieces with a sharp knife. Wrap each piece in cellophane or separate the pieces with strips of baking paper and serve.