Preheat your oven to 350°F (175°C) and toast the almonds or mixed nuts for 8-10 minutes until fragrant and golden brown.

In a medium saucepan, heat the honey over medium heat until it reaches 250°F (120°C).

In another saucepan, combine the sugar and water, heating until the mixture reaches 300°F (150°C).

While the syrups are cooking, beat the egg whites in a large bowl until they reach soft peaks. Slowly drizzle in the hot honey, continuing to beat until fully combined.

Once the sugar syrup has reached the correct temperature, carefully add it to the egg mixture, stirring gently.

Fold in the toasted nuts along with the vanilla extract or citrus zest.

Pour the nougat mixture into a parchment-lined dish, pressing it down evenly. Allow it to set for at least 4 hours.

Cut the torrone into pieces and serve, or store in an airtight container for later enjoyment.