Prepare the Pan: Line an 8×8-inch baking dish with parchment paper and lightly grease.
Cook Honey & Sugar: In a medium saucepan, combine honey and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture reaches 250°F (hard-ball stage) on a candy thermometer.
Whip Egg Whites: While the sugar mixture heats, beat egg whites in a stand mixer until stiff peaks form.
Combine: Slowly pour the hot honey-sugar mixture into the whipped egg whites while continuing to beat. Fold in chopped nuts until evenly distributed.
Set the Bars: Pour the nougat mixture into the prepared pan. Smooth the top with a spatula and let it cool completely at room temperature for 2–3 hours.
Slice & Serve: Once set, lift the nougat from the pan using the parchment paper and cut into bars of your desired size.
