Ingredients

• 2 cups Granulated Sugar
• 1 tablespoon Liquid Glucose or Light Corn Syrup
• 1 cup Good Quality Honey (e.g., Lavender)
• 1 cup Water
• 3 Large Egg Whites
• 1 Pinch of Salt
• 1.5 cups Roasted Whole Blanched Almonds
• 0.5 cup Roasted Pistachios (shelled)
• 1 teaspoon Vanilla Extract
• 2 sheets Edible Wafer Paper (or rice paper)

Instructions

1. 1

   Prepare a 9x13 inch baking pan by lining it with parchment paper, then place one sheet of wafer paper on the bottom. Lightly toast the almonds and pistachios in a dry pan or oven until fragrant; keep warm.

2. 2

   In a heavy-bottomed saucepan, combine 1 cup of granulated sugar, the liquid glucose, and 1/2 cup of honey. Heat over medium-low heat, stirring until the sugar dissolves. Increase heat and bring to a boil without stirring until the mixture reaches 250°F (121°C) on a candy thermometer.

3. 3

   While the first syrup is cooking, in the bowl of a stand mixer, whisk the egg whites with a pinch of salt until soft peaks form.

4. 4

   With the mixer running on medium-low speed, slowly and carefully pour the hot 250°F (121°C) syrup into the egg whites in a steady stream. Increase speed to medium-high and continue whisking until the mixture is thick and glossy.

5. 5

   In a separate clean heavy-bottomed saucepan, combine the remaining 1 cup of granulated sugar, the remaining 1/2 cup of honey, and 1 cup of water. Cook over medium-high heat, stirring until sugar dissolves, then bring to a boil without stirring until this second syrup reaches 320°F (160°C).

6. 6

   Once the second syrup reaches 320°F (160°C), reduce the mixer speed to low. Carefully and slowly pour this extremely hot syrup into the meringue mixture in a thin stream. Increase speed to medium-high and beat for 10-15 minutes until the nougat becomes very thick, stiff, and holds its shape, and the bowl is warm to the touch (not hot).

7. 7

   Fold in the warm roasted almonds, pistachios, and vanilla extract using a sturdy spatula. Work quickly as the nougat will stiffen as it cools.

8. 8

   Immediately transfer the nougat mixture into the prepared baking pan. Spread it evenly using an offset spatula or a greased hand, pressing down firmly to remove any air pockets.

9. 9

   Place the second sheet of wafer paper on top of the nougat and press down gently. Allow the nougat to cool completely at room temperature for at least 4-6 hours, or preferably overnight.

10. 10

    Once fully set, invert the nougat onto a cutting board, remove the parchment paper, and cut into desired shapes (squares or rectangles) using a sharp, oiled knife. Wipe the knife clean between cuts.