Place the hazelnuts and almonds on a baking tray and toast in a 265ºF (130ºC) oven for about 12 minutes.

Pour the egg whites into a mixing bowl.

Bring out two small saucepans. Pour the honey into one of the pans. Then combine the sugar, light corn syrup or liquid glucose and water in the other.

Place the pan with the honey over medium heat and bring to boil. Start whisking the egg whites in the mixing bowl. Continue boiling the honey until the temperature reaches 252ºF (122ºC).

Place the pan with the sugar mixture over medium heat and bring to a boil. Continue boiling until the syrup reaches 295ºF (146ºC).

When the honey has reached the required temperature, pour directly over the egg whites with the mixer running. Pour in a thin, steady stream avoiding the whisk and the sides of the bowl.

Continue whisking for 2-3 minutes, and then change the whisk to a beater blade.

Pour in a thin, steady stream avoiding the beater blade and the sides of the bowl.

Continue beating on medium speed for a few more minutes.

Blow heat on the mix (not too close) using a torch or a hair blow dryer. This will make the mixture a bit drier.

Add the toasted nuts and dried cranberries. Mix well with a greased rubber spatula.

Grease a 16 x 19-inch (40 x 50 cm) pan with non-stick baking spray or line with parchment paper.

Scrape in the mixture.

Leave to set in a cool place for a couple of hours and then cut into squares with a greased knife.

Roll in some powdered sugar and wrap in waxed paper.

French nougat keeps well for weeks if stored at room temperature in an airtight container.