1. **Prepare the Pan**:
– Line a rectangular baking dish (about 9×9 inches) with parchment paper, leaving some overhang for easy removal. Dust with powdered sugar.
2. **Cook the Sugar Mixture**:
– In a saucepan, combine the sugar, honey, and water. Cook over medium heat, stirring until the sugar dissolves.
– Increase the heat and let it boil without stirring until it reaches the soft-ball stage (about 240°F or 115°C on a candy thermometer).
3. **Beat the Egg Whites**:
– While the syrup is cooking, beat the egg whites in a mixing bowl until stiff peaks form.
4. **Combine Mixtures**:
– Once the syrup reaches the correct temperature, remove it from heat. Gradually pour the hot syrup into the beaten egg whites while continuously whisking. This will help to cook the egg whites and create a stable mixture.
5. **Add Nuts and Flavoring**:
– Continue to beat the mixture until it thickens. Fold in the toasted nuts, vanilla extract, and salt.
6. **Spread the Mixture**:
– Quickly pour the nougat mixture into the prepared pan, spreading it evenly. If using wafer paper, place it on top before spreading the nougat.
7. **Let It Set**:
– Allow the nougat to cool completely at room temperature for several hours or overnight.
8. **Cut and Serve**:
– Once set, remove the nougat from the pan using the parchment paper overhang. Dust with powdered sugar and cut into squares or bars.
9. **Store**:
– Store the nougat in an airtight container at room temperature. It can also be wrapped individually in wax paper or parchment.
Enjoy your homemade nougat torrone as a sweet treat or gift for special occasions!
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