Line a 17cm square tin with baking parchment and rice paper.
Dissolve sugar, honey, and glucose in 125ml water over gentle heat.
Boil the mixture until it reaches 125°C.
Whisk egg whites in a freestanding mixer until stiff peaks form.
Continue boiling the syrup until it reaches 149°C and turns dark caramel.
Dip the pan base in cold water to stop the cooking process.
Slowly pour the caramel into the mixer while running at moderate speed.
Mix for 5 to 8 minutes until the nougat is light and off-white.
Fold in the candied peel, dried blueberries, and most of the almonds.
Spread the mixture into the tin using a wet knife.
Top with chocolate chips, remaining almonds, and fresh blueberries.
Allow to set for several hours before cutting into pieces.