Preheat your oven to 350°F (175°C).

Toast the almonds or selected nuts for 8 to 10 minutes until lightly golden brown.

In a medium saucepan, heat the honey gently over medium heat until it reaches 250°F (120°C).

In another saucepan, combine sugar and water, bringing the mixture to 300°F (150°C).

Beat the egg whites in a large bowl until soft peaks form.

Drizzle the hot honey into the egg whites and blend well.

Once the sugar syrup reaches its temperature, gradually pour it into the egg mixture, stirring calmly.

Fold in the toasted almonds, pistachios, and your choice of vanilla extract or citrus zest.

Pour the nougat mixture into a parchment-lined dish and press down evenly.

Let the nougat rest for a minimum of four hours.

Once set, slice the nougat into pieces and serve or store in an airtight container.

For presentation, garnish with edible gold or fine sea salt.