Step 1

In a large nonstick pot, add granulated sugar, honey, water, vanilla extract and cook over medium heat.

Step 2

Stir constantly until the sugar dissolves and the candy thermometer reaches 300 degrees F.

Step 3

While the sugar syrup is cooking, beat the egg whites in a separate LARGE bowl until firm peaks form.

Step 4

Then, slowly drizzle the sugar mixture in a thin but continuous stream, while beating at a medium-high speed. Add this super slowly over a span of 3-4 minutes.

Step 5

Continue beating the mixture for 15-20 minutes until it has roughly doubled in volume. The color will change too from a golden shade to almost an ivory shade. Mine never turns a true white color that I have seen at some candy stores.

Step 6

Gradually, add powdered sugar, while still mixing.

Step 7

When the powdered sugar is all incorporated, mix in almonds at low speed. The mixture will be very thick and sticky!

Step 8

Dump this mixture onto a rectangle pan (Dimensions: 9x13), that's been lined with wafer paper.

Step 9

Spray the palms of your hand with some oil spread it out as evenly as you can.

Step 10

Cover with another layer of rice paper on top and press it down to smooth it out more. You can even roll with a rolling pin to spread the mixture evenly.

Step 11

Allow it to cool and set overnight.

Step 12

Then, run a knife (that's been sprayed with oil) through the edges to loosen the candy.

Step 13

Flip the nougat onto a cutting board.

Step 14

Use a sharp knife (that's been sprayed with oil) to cut square pieces. You will need to grease your knife often to prevent it from sticking to the nougat.

Step 15

Wrap each piece in waxed candy paper to prevent it from sticking to each other.