In a large pot add the caster sugar, honey, syrup and water together until everything has dissolved, turn up the heat so that it can boil and continue boiling to hard crack stage (when you pour a drop into cold water, it cracks) – sugar thermometer 159 C
Remove any crystallization from the sides of the pot with a brush.
Beat egg whites to stiff peak stage and add the hot syrup to this slowly (let the food processor run at medium speed) – as soon as you have incorporated everything, run processor for a minute on high.
Fold in the nuts.
Line a flat dish with rice paper.
Pour nougat onto the rice paper and make sure that there are no bubbles, spread it out smoothly and allow it to set for a day and then slice as you wish.