Start by having all the nougat ingredients ready. (AL SEIB / Los Angeles Times)
Line an oiled cake pan with edible wafer paper. (AL SEIB / Los Angeles Times)
Make sugar syrup, washing the sides of the pan. (AL SEIB / Los Angeles Times)
Cook honey, then add to egg whites as they beat. (AL SEIB / Los Angeles Times)
Add syrup, whip until eggs have a dull matte look. (AL SEIB / Los Angeles Times)
Fold in nuts, scrape into a pan and smooth. (AL SEIB / Los Angeles Times)
Cover the nougat with another piece of wafer paper and let stand. (AL SEIB / Los Angeles Times)
