Place 400g sugar, glucose and 125ml water in a saucepan over medium heat, stirring until sugar dissolves. Increase heat to high and cook for 8 minutes or until mixture reaches 146°C on a sugar thermometer.
Meanwhile, place honey in a bowl over a pan of simmering water. Heat for 5 minutes or until honey reaches 130°C.
Using an electric mixer, beat egg whites to soft peaks. With motor running, gradually add remaining 40g sugar, ensuring sugar dissolves after each addition.
With motor running, add honey in a thin, steady stream, whisking until combined. Add sugar syrup in a thin, steady stream, whisking until combined. Increase speed to high. Whisk for 6 minutes or until thick and glossy. Fold through pistachios and cranberries.
Line a 21cm x 31.5cm x 6cm-deep slab pan with baking paper. Cover base of pan with rice paper, cutting to fit.
Photography by Nicholas Watt