1. Prepare the Nuts: Preheat your oven to 350°F (175°C). Spread the almonds and pistachios on a baking sheet and toast for about 8-10 minutes until fragrant. Remove from the oven and keep them warm to ensure they mix into the nougat evenly.

2. Prepare the Pan: Line an 8x11-inch (or similar size) baking dish with parchment paper, allowing the ends to overhang for easy removal. If using, place a sheet of edible wafer paper on the bottom.

3. Start the Meringue: In a clean, dry stand mixer bowl, whisk the egg whites and a pinch of salt until they form soft peaks.

4. Heat the Honey: In a heavy saucepan, heat the honey over low heat, stirring occasionally with a wooden spoon until it reaches 250°F (120°C) on a candy thermometer.

5. Combine Sugar & Water: In a separate saucepan, combine the sugar and water. Cook over medium heat, stirring until the sugar dissolves. Stop stirring and continue cooking until this mixture reaches 300°F (150°C) (hard ball stage).

6. Combine Syrups & Whites:With the mixer on medium-high speed, slowly and carefully stream the hot honey mixture into the whipping egg whites. Beat until well incorporated.
   Once the sugar syrup reaches 300°F, remove it from the heat. With the mixer still running, slowly and carefully stream this hot sugar syrup into the egg white mixture.
   Increase the speed to high and beat for about 5 minutes until the mixture is very thick, stiff, and glossy. The bowl should be warm, not hot, to the touch.
   

7. Add Nuts and Flavor: Remove the bowl from the mixer. Quickly, using a strong wooden spoon or oiled spatula, fold the warm nuts and the vanilla extract/citrus zest into the thick nougat mixture until evenly distributed.

8. Set the Torrone: Immediately transfer the sticky mixture to your prepared baking dish. Cover the top with another sheet of wafer paper if using, or a piece of parchment paper, and press down firmly to flatten the torrone into an even layer. Place a heavy object (like another pan or a heavy book) on top to compress it as it cools.

9. Cool and Cut: Allow the torrone to sit at room temperature for several hours or overnight until it is completely cool and firm. Once set, use a sharp, lightly oiled knife to cut it into pieces.

Storage

Wrap individual pieces in wax paper or store them in a single layer in an airtight container at room temperature for up to two weeks. Do not stack them if they are not wrapped, as they can stick together.

Making authentic Neapolitan torrone (nougat) at home is rewarding but requires precision, especially with temperatures. Here are some useful tips for an optimal result:

• Use a Candy Thermometer: This is the fundamental tool for successful nougat making. Reaching the exact temperatures is crucial for the final consistency (250°F/120°C for the honey and 300°F/150°C for the sugar syrup).

• Control the Humidity: Ambient humidity can affect the nougat's texture. Choose a dry day to prepare it.

• Toast and Warm the Nuts: Toast the almonds and pistachios in the oven before adding them to the mixture. It is important that they are warm when incorporated, otherwise they will cool the nougat mixture down too quickly, making it difficult to work with.

• Work Quickly: Once the warm nuts have been incorporated, immediately pour the mixture into the prepared mould. The nougat hardens very quickly as it cools.

• Use Wafer Paper (Ostia Paper): Using edible wafer paper on the bottom and top of the nougat is traditional and helps prevent it from sticking, as well as making it easier to cut. If not available, parchment paper sprayed with non-stick spray is an alternative.

• Compress Well: After putting the mixture into the mould, press it down very firmly with another piece of parchment paper or a heavy object (like another pan or a rolling pin) to remove air bubbles and obtain a compact, even consistency.

• Mould and Storage: Line the mould with parchment paper or cling film, leaving the edges overhanging to easily remove the nougat. Once hardened, store the nougat at room temperature in an airtight container, separating the layers with parchment paper to prevent sticking.

• Soft vs. Hard Consistency: The main difference between soft and hard nougat lies in the cooking times. Shorter cooking times and lower temperatures (as indicated in the recipe provided) will result in soft nougat, while longer cooking and higher temperatures will yield a more crumbly nougat.