Line an 18cm/7in square tin with rice paper.
Leave the honey to melt in a small bowl over a pan of simmering water.
Gently heat the sugar and 150ml/5fl oz water in a saucepan, stirring continuously, until the sugar has dissolved. Add the glucose, bring to the boil, and boil steadily.
Pour the honey into the sugar syrup, and continue boiling.
Whisk the egg whites in a large bowl until very stiff, and gradually whisk in the hot syrup. Put the bowl over a pan of simmering water, and keep whisking until the mixture is very thick and firm.
Remove the bowl from the heat, stir in the fruit and nuts, and turn the mixture into the tin. Cover the nougat with more rice paper, place a thick piece of card over the top, and weigh down overnight.
Turn out and cut into bite-size squares.