Torrone (Italian Nougat)

1. Prepare the Nut Mixture:
   • Toast the almonds (or your chosen nuts) in a dry skillet over medium heat for a few minutes until golden and fragrant. Set aside to cool.
   • Line a baking pan (preferably a 9×9-inch square pan) with parchment paper or rice paper.
2. Make the Sugar Syrup:
   • In a medium saucepan, combine the sugar, honey, water, and lemon juice. Cook over medium heat, stirring constantly, until the sugar has dissolved.
   • Bring the mixture to a boil and cook for 10-12 minutes, or until it reaches 250°F (121°C) on a candy thermometer (soft ball stage). Remove from heat.
3. Whisk the Egg Whites:
   • In a separate bowl, beat the egg whites with the salt using a hand mixer or stand mixer until stiff peaks form.
4. Combine the Mixtures:
   • Gradually pour the hot sugar syrup into the whipped egg whites, whisking constantly to prevent the eggs from cooking. Continue whisking for about 5-7 minutes until the mixture becomes thick and glossy.
   • Stir in the vanilla extract (and almond extract if using) and the toasted almonds.
5. Set the Torrone:
   • Pour the nougat mixture into the prepared pan, smoothing it out with a spatula. Allow it to cool and set for 1-2 hours at room temperature.
6. Slice and Serve:
   • Once the torrone has cooled and set, slice it into small squares or bars. If desired, wrap each piece in rice paper for a more authentic presentation.

This Torrone is a perfect treat for the holidays or any special occasion, full of rich honey sweetness and crunchy nuts! Enjoy!