Cover the baking pan completely with baking paper.
Chop the chocolate into small pieces and set aside.
Toast the nuts in a dry frying pan and chop them coarsely.
Spread them out on a baking sheet and keep them up to temperature in an oven at 120 degrees Celsius.
Syrup and meringue
Put in a large saucepan the sugar, water and 2 tablespoons of honey.
Put the egg whites ready in the bowl of a kitchen machine or in a separate bowl with the mixer next to it (ready to use).
In a second large saucepan you add the rest of the honey and the sugar thermometer.
Put the pan on low heat and meanwhile mix the egg whites ( while keeping an eye on the thermometer) on low speed.
When the honey is 115 degrees you turn the mixer to high speed.
At 120 degrees you remove the pan from the heat and put the other pan with sugar, honey and water on the fire.
Put the sugar thermometer in the second pan.
Move the first pan near your mixer and pour the honey slowly ( down the inside of the bowl, not direct on the egg whites) while you mix on medium speed. Continue beating and keep an eye on the sugar honey mixture .
When the temperature indicates around 150 degrees Celsius, you remove the pan from the heat and set the mixer on low speed.
Pour the sugar / honey mixture into egg mixture (again down the inside, not directly on the egg whites) while continuing to mix.
Turn the mixer high and beat 3 minutes.
Add the chocolates and continue mixing until the chocolate is well incorporated.
Grab a spatula and fold the nuts, cranberries and raisins into the nougat .
Spoon the mixture into the lined baking pan and press the top with a baking paper to smoothen it.
Let it stand for 45 minutes so it sets, then remove the nougat from the pan.
Cut into the desired size and let it continue to harden at room temperature. The nougat is actually on it's best two days after making the nougat and can be stored for 14 days.