Preparation

Preheat the oven to 350°F.

1. Place the nuts on a parchment paper covered baking sheet. Grill them in the oven until browned, about 6 minutes. Stir occasionally. Set aside.
2. Bring the water and 125 mL honey to a boil in a small pot, until the mixture reaches 150°C, about 15 minutes.
3. Heat the rest of the honey to 120°C in a medium-sized pot, stirring constantly.
4. Beat the egg whites until stiff peaks form with an electric mixer. Whip in the hot honey from the medium-sized pot. Increase the speed and gradually add the honey and water syrup.
5. Once the syrup is completely blended in, reduce the speed and stir about 10 minutes until the mixture is lukewarm.
6. Add the grilled, hot nuts and mix them in with a spatula.
7. Place a sheet of parchment paper, then a host, on a cold, clean surface. Spread the nougat into an even layer. Cover with a second host. Let cool on the counter overnight.