ROSE TURKISH DELIGHT NOUGAT

Grease and line a 30cm x 20cm lamington pan with baking paper. Cover base with rice paper.
Place sugar, glucose, honey and water in a heavy-based saucepan. Stir over a low heat for approximately 10 minutes or until glucose and sugar dissolves and mixture comes to the boil. Simmer without stirring for 10 minutes or until mixture reaches 164°C (327°F) on a candy thermometer (you may well need to brush down any build up of sugar on the sides of the pan with a wet pastry brush).
When the sugar mix is near the required temperature, start beating the egg whites in an electric mixer until stiff. As soon as the syrup is ready and with the electric mixer running, add the syrup to the egg whites in a slow steady stream along the side of the bowl (not directly on top of the egg whites or they’ll deflate). Continue beating for 1 minute or until well combined.
Stir in nuts, cranberries, chopped Turkish Delight, and rose water and spoon the mixture into prepared pan and spread evenly (it will already start to set so you’ll need to move quickly). Cover with remaining rice paper, if using. Or, you can cover with extra baking paper and press down with your hands or a heavy weight (like a rolling pin or bottle) to ensure the mixture is level.
Set aside to cool and set. When set, remove from pan and cut into squares or strips. For gifts, wrap pieces individually in cellophane. Store in an airtight container in a cool place. Do not refrigerate nougat as it will become sticky.