How to make white nougat at home

Pour the 225g of honey into a saucepan and heat it until it reaches 124 degrees Celsius.
In another saucepan, pour the 360g of sugar, 30g of honey and 100g of water. Heat this mixture until it reaches 145 degrees Celsius.
While both mixtures are heating, beat the egg whites with the 30g of sugar until they form soft peaks.
Once the honey reaches 124 degrees, slowly pour it over the beaten egg whites while continuing to beat.
When the sugar, honey and water mixture reaches 145 degrees, pour it over the whipped egg whites as well, while continuing to beat. You will have a shiny, thick mixture.
Add the nuts to the mixture and stir well so that they are evenly integrated.
Pour the mixture onto a sheet of wafer and place the other sheet of wafer on top. Use a rolling pin to level the mixture and obtain a nougat of uniform thickness.
Let the nougat cool in a cool, dry place for about 12 hours.
Once cooled, cut the nougat into portions and store in a cool, dry place. Do not put it in the refrigerator.
Tips
You can toast the nuts before adding them to the mixture to enhance their flavor.
Use a kitchen thermometer to ensure that the mixtures reach the exact temperatures.
Make sure that the place where you let the nougat cool is free of moisture to prevent it from softening.