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1
Piece together wafer paper, without overlapping, to fit bottom of a jelly roll pan, and set aside. Pour egg whites into bowl of electric mixer fitted with the paddle attachment; set aside. Measure out confectioner's sugar, salt, and optional flavoring, and set each aside. Preheat oven to 350u00b0F.
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2
In a medium saucepan, stir to combine honey, corn syrup, water, and granulated sugar. Wash any excess off the sides of the pan using a pastry brush dipped in water. Place over medium heat; cook until mixture just begins to simmer, about 4 minutes. Clip a candy thermometer onto the side of saucepan; continue to heat, stirring occasionally.
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3
When thermometer registers 310u00b0F, remove the honey mixture from heat. Temperature will rise to 320u00b0F degrees. Stir until temperature drops to 300u00b0F degrees, and quickly make the meringue. Begin to beat the egg whites on medium speed. Once they are frothy, lower the speed, add the salt and confectioner's sugar, then return to medium speed to whisk the meringue to soft peaks. Turn up the mixer speed to high, and, with mixer running, slowly pour honey mixture into egg-white mixture (at this point, whites will double in volume; let stand a few seconds; volume will return to normal). Beat until mixture thickens (approximately 5 minutes) and begins to stick to beaters. Place the nuts in the preheated oven to warm for a few minutes, then turn off the oven to hold them. Once the nougat has thickened and is getting trapped inside the whisk, remove the mixer bowl from the stand and fold in the nuts with a spatula or big wooden spoon.
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4
Dust the work surface liberally with cornstarch. Pour mixture onto cornstarch-covered surface; knead about 7 turns. Dust off excess starch. Stretch and roll to fit pan; place mixture in pan. Cover with another layer of wafer paper; let cool on wire rack for a few hours. Cut into slices with an oiled knife or a pair of kitchen shears, store in airtight container, with parchment between layers, for up to 2 weeks.
