Roast the almonds, hazelnut and pistachio in an oven at 150ºc (320ºF) for 5 to 10 minutes.
Set aside the almonds.
Coarsely chop or crush with a mortar, the hazelnut and pistachio .
Make caramel by melting 50gr (1.5 oz) of sugar in a cold dry pot or pan until golden brown.
Remove from heat and add the almonds.
Reserve on a metallic tray and let cool down.
Once cooled, make a powder from the almonds and caramel mixture (use a food processor or a mortar) add the hazelnuts and pistachio mixture.
Whip the cream, reserve in fridge.
Heat up to 120ºC (honey, glucose, and the rest of sugar.
In the mean time, whisk the egg white until firm (use a stand mixer), incorporate into the egg whites, the honey slowly and carefully, and keep whisking until cold.
Fold in the nuts, the raisins and the whipped cream (slowly and gently).
Put all that in a terrine or a mold of your choice, small ramekins would work for individual nougat
Keep in the freezer for at least 2 hours, (overnight is better).
Serve with seasonal fruit or you can even serve with a fruit purée.