This makes a creamy, chewy nougat. It gets better the more times you make it - I get requests for this one quite often. It makes enough to take some to a party and have some left at home! The recipe comes from the Weekend Australian magazine, Oct 2005. Read through the recipe first and have everything measured out before you begin. It is advisable to use a candy thermometer to ensure the correct temperature has been reached. The rice paper can usually be bought at a cake decorating shop. The syrup will take longer to reach 150 than the honey will to reach 135.