Prepare Nuts: Toast almonds and walnuts in a dry skillet over medium heat for 5–7 minutes until fragrant. Set aside.
Cook Sugar Syrup: In a saucepan, combine sugar, honey, and water. Cook over medium heat until the mixture reaches 250°F (hard-ball stage).
Whip Egg Whites: While sugar syrup is cooking, beat egg whites in a clean bowl until stiff peaks form.
Combine Syrup and Egg Whites: Slowly pour the hot sugar syrup into the beaten egg whites while continuously whisking. Be careful—it’s hot!
Add Flavor and Nuts: Stir in vanilla extract, then fold in toasted almonds and walnuts. Mix until evenly distributed.
Shape the Nougat: Pour the mixture onto a lined baking pan or flat surface. Flatten evenly with a spatula. If desired, dust with powdered sugar or place a sheet of rice paper on top.
Cool and Cut: Allow nougat to cool completely, then cut into bite-sized pieces.
Serving and Storage Tips:
