Start by weighing all your ingredients.
In a saucepan, boil the honey. At the same time, make a caramel by putting the caster sugar in a frying pan over medium-high heat.
Bring the honey over low heat.
Once the sugar is melted in caramel, stir it into a net on the honey while stirring (be careful because the honey will foam a lot when you add the caramel). Stir it for a few minutes over low heat.
In a salad bowl, put the egg white in the snow. Once tight, add the sugar / honey mixture while continuing with your mixer. The meringue must be firm and compact.
Put everything back in your pan, always over low heat, and incorporate the dried fruits and candied fruits. Mix to wrap nougat well. The dough must dry well and become compact (otherwise the nougat will not be held).
Depending on your desires, place the nougat in a silicone pie plate (you will cut the nougat into slices, squares or rectangles) or mini silicone molds for individual sizes!
Put in the fridge for at least 4 hours.
Cut out with a sharp knife that you will dip each time in a bowl of boiling water.
Thank you very much to Cooking Fairy Lili for this recipe (Partner blogger)