Preheat oven to 350°F (175°C). Spread almonds and pistachios on a baking sheet and toast 8–10 minutes, until lightly golden. Keep them warm in the turned-off oven so they stay pliable for folding later.

Line a baking tray with edible rice paper or wafer paper. Have another sheet ready for the top layer. Lightly oil parchment if you’re using it instead.

In one heavy saucepan, heat honey over medium heat until it reaches 250°F (121°C).

In another saucepan, mix sugar and water (or glucose) and heat to 300°F (149°C). Use a candy thermometer for accuracy and avoid stirring once sugar melts.

While syrups heat, beat egg whites in a stand mixer until soft peaks form. Add a pinch of sugar and continue to stiff peaks—glossy and firm.

With the mixer running on medium speed, slowly pour the hot honey into the egg whites in a thin stream. Then slowly add the hot sugar syrup the same way. Keep mixing until the nougat becomes thick, shiny, and forms ribbons (about 5–10 minutes).

Remove the bowl from the mixer and gently fold in the warm toasted almonds and pistachios. Add vanilla or zest if you like. Mix quickly—before the nougat sets.

Spread the mixture evenly into the lined tray. Press a second sheet of rice paper or wafer paper on top and smooth gently. Let the slab rest at room temperature for several hours or overnight until firm.

Lightly oil a sharp knife or warm it slightly. Cut the slab into bars or squares. Serve plain or dip one end in dark chocolate and sprinkle with chopped nuts.