Place the egg whites into an electric mixer, ready to whisk when the syrup is ready.

In a medium size saucepan, dissolve the sugar in the water with the glucose and honey and bring to boil. Stop stirring when sugar is dissolved and syrup starts to boil. Monitor the temperature on a thermometer.

When it reaches 110°C, start whisking the egg whites to stiff peak. As soon as the syrup reaches 125°C, remove from the heat and gradually whisk into egg white, in a slow, steady stream. Beat until the mixture is very thick, about 5 to 8 minutes.

Add the vanilla then gradually beat in the butter, piece by piece, beating well between each addition. Stir in the nuts.

Pour into prepared pan, spread evenly and cover completely with rice paper. Smooth the surface using the palm of your hand.

Leave to cool and set before cutting into squares with a serrated knife.