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1
Preheat the oven to 200.
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2
Spread the almonds and pistachios on a large baking sheet and keep warm in the oven.
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3
Line an 8-inch square baking pan with parchment paper, allowing the paper to hang over on two opposite sides.
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4
Lightly spray the paper with vegetable oil spray.
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5
In a bowl, combine the cornstarch and confectioners' sugar and dust the pan with half of the mixture.
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6
In a medium saucepan, combine the 1 2/3 cups of granulated sugar with 1/4 cup of the honey and the water and bring to a boil.
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7
When the temperature of the syrup reaches 245 F on a candy thermometer, after 20 to 30 minutes, bring the remaining 1/2 cup of honey to a boil in a small saucepan.
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8
Continue cooking the sugar syrup.
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9
Meanwhile, in the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt until firm peaks form.
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10
Add the remaining 1 tablespoon of granulated sugar; beat until combined.
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11
When the pure honey reaches 265 F on a candy thermometer, after 5 to 8 minutes, add it in a fast, steady steam to the egg whites with the mixer at medium-high speed.
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12
When the sugar syrup reaches 305 F, add it to the egg whites in a fast, steady stream and beat at high speed until the mixture is pale, 3 to 5 minutes.
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13
Using an oiled wooden spoon, immediately stir in the hot nuts (the nougat will be a bit stiff).
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14
Scrape the nougat into the prepared pan, and, using oiled hands, press it into an even layer.
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15
Dust the remaining cornstarch mixture on top, cover and let cool.
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16
Lift the nougat from the pan and brush off the excess cornstarch powder.
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17
Using a serrated knife, cut the nougat into 3/4-inch slices.
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18
Cut the slices in pieces and serve, or wrap in wax paper and store in an airtight container for up to 2 weeks.
