Preheat the oven to 100° Celsius

Place the fructose, honey, glucose and water into a sauce pan

Stir continuously over a medium heat until the fructose dissolves

Reduce the heat, place a sugar thermometer into the liquid and leave to simmer

Place the nuts onto a baking tray in a single layer and dry roast for an hour

Leave in the turned off oven until you need them

Spray a brownie pan with non-stick spray and place one of the rice paper sheets into the pan, rough side facing down

Place the egg whites and rose water into a stand mixer bowl

When the syrup reaches 135° Celsius whisk the egg whites to the soft peak stage on medium setting

When the syrup reaches 140° Celsius remove from the heat and as quickly as possible, pour into the egg whites with the machine mixing on medium

Whisk continuously until the mixture starts to cool

Stop whisking and mix in the nuts and cranberries by hand

Pour the nougat on top of the rice paper and smooth down

Place the second sheet of rice paper on top of the nougat, rough side facing up

Flatten down with your hands as much as possible

Place into the fridge overnight to set

Cut into desired sizes and enjoy!