Prep the nuts by toasting your choice of nuts in a dry skillet over medium heat for about 5–7 minutes.

Make the syrup by combining honey and sugar in a saucepan, heating until dissolved and reaching soft-ball stage.

Whip egg whites in a bowl until soft peaks form, about 3-5 minutes.

Combine the honey syrup into the whipped egg whites gradually, mixing until glossy and thick.

Gently fold in toasted nuts and vanilla extract into the nougat mixture.

Set the nougat by pouring it into a lined baking dish and smoothing the surface.

Let the nougat cool at room temperature for at least 4 hours before slicing.