Once you take a bite of this chewy nougat filled with the heady taste of honey, bits of sweet cherry, and the crunch of roasted pistachios and almonds, you will be hooked. This candy is a sweet and wonderful addiction. Nougat, also called Torrone, is thought to have originated in Italy in the early 15th century. It is made with beaten egg whites, honey and almonds, and is normally sandwiched between edible sheets of rice paper or wafer paper. Unlike some versions of nougat which have a hard and crunchy texture, this nougat recipe is the soft variety, with a dense and chewy texture. Traditional Italian nougat is typically made with almonds, but I’ve added pistachios for their bright color and delicate flavor, along with some candied cherries. The cherries add a festive holiday taste but are optional. Sheets of edible rice paper or wafer paper keep the nougat from sticking to itself and the pan, making it easier to handle and eat. The papers can be found in Asian or specialty grocery stores and cake decorating stores. Because rice and wafer paper is edible and flavorless, you don’t need to spend time peeling it off the candy before eating; it just dissolves in your mouth. This is not the easiest candy to make, but if you take one step at a time you will have success. Don't attempt this recipe without a candy thermometer or a stand mixer; a hand mixer is not likely to have enough power for the heavy texture of the candy. It is important to have all ingredients, equipment and tools set out and ready to use before beginning.