Ingredients:

• 1 cup whole almonds (or hazelnuts), toasted and coarsely chopped
• 2 large egg whites
• 1 cup honey
• 1 cup granulated sugar
• 2 tablespoons water
• 1/4 teaspoon salt
• 1 cup edible rice paper (wafer paper)

Instructions:

1. Prepare the Pan:
   • Line a square baking pan with edible rice paper, making sure it covers the bottom and sides.
2. Toast the Nuts:
   • Toast the almonds (or hazelnuts) in a dry pan over medium heat until they are lightly golden and fragrant. Set aside to cool and then coarsely chop them.
3. Whip the Egg Whites:
   • In a clean, dry bowl, whip the egg whites until stiff peaks form. Set aside.
4. Prepare the Sugar Syrup:
   • In a saucepan, combine honey, sugar, water, and salt. Stir over medium heat until the sugar dissolves.
   • Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Use a candy thermometer to ensure it reaches the soft-ball stage (around 240°F or 115°C).
5. 
   
   Combine the Mixtures:
   • Gradually pour the hot sugar syrup over the whipped egg whites while continuing to beat at medium speed.
6. Fold in the Nuts:
   • Once the sugar syrup is fully incorporated, fold in the chopped toasted nuts until evenly distributed.
7. Transfer to the Pan:
   • Quickly transfer the nougat mixture to the prepared pan lined with rice paper. Smooth the top with a spatula or spoon.
8. Let it Set:
   • Allow the nougat to cool and set at room temperature for several hours or overnight.
9. 
   
   Cut into Pieces:
   • Once the nougat has set, use a sharp knife to cut it into small squares or rectangles.
10. Serve:
    • Serve the nougat pieces on a platter or wrap them individually in rice paper for a classic presentation.

Enjoy your homemade nougat! Feel free to customize it by adding dried fruits or flavor extracts of your choice for a festive twist.