Boiling the Almonds: Place the almonds in a small saucepan and cover them with hot water. Bring to a boil and let them cook for 3 minutes.
Peeling the Almonds: Remove the saucepan from the heat and strain the almonds using a strainer spoon. Transfer them to a small bowl, peel off the skins, and place the peeled almonds on a plate.
Toasting the Almonds: Add the peeled almonds to a pan and toast them over low-medium heat for 5-8 minutes, stirring occasionally to prevent burning. Once toasted, remove from heat and place in a small bowl. Set aside.
Step 2: Preparing the Walnuts
Toasting the Walnuts: Add the walnuts to a pan and toast them over low-medium heat for 5 minutes, stirring occasionally to avoid burning. Remove from heat and combine with the toasted almonds. Let them cool down. Set aside.
Step 3: Making the Nougat Base
Heating the Sugar and Honey: In a small saucepan, heat the sugar and honey over medium flame, stirring constantly until the sugar completely dissolves and the mixture begins to bubble.
Preparing the Mold: Spray and brush a mold with oil, then sprinkle with icing sugar. Set aside.
Step 4: Preparing the Egg White
Whipping the Egg White: In a large bowl, separate the egg white from the yolk. Using an electric mixer, whip the egg white until it reaches a stiff peak consistency.
Step 5: Combining Syrup and Egg White
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