1 c  Hazelnuts
1 c  Sugar
1/2 c  Water
3/4 c  Honey
1    Egg white

Toast hazelnuts in moderate oven on oven tray for 10 minutes. While nuts
are warm, rub off skins using a clean tea-towel.

Place sugar and water in small saucepan, stir over low heat until sugar is
dissolved. Cook syrup, without stirring, until it reaches 140 degrees C
when tested with a sweets thermometer or until syrup reaches soft crack
stage. Stir honey into syrup and return to the boil until temperature is
140 degrees when tested with a sweets thermometer or until syrup reaches
soft crack stage. Beat egg white until stiff peaks form, continue to beat
egg white while adding the hot syrup in a thin stream. Beat mixture
constantly until it thickens and becomes stiff. Fold through hazelnuts,
pour into lightly greased 18 cm square pan. Allow to cool and set
overnight. Cut into bars using a wet knife. Wrap each piece of nougat in
cellophane; refrigerate until required.

Makes about 20.