There's a Nougat in Town - The Daring Baker's Challenge March 2014 Recipe

Place the toasted almonds and pistachios in a heat safe bowl and put in an oven at 250°F until needed.

Line the bottom of a 9x13 inch (23x33 cm) pan with wafer paper, cutting it to fit. You can put

plastic wrap or parchment under the wafer paper just for extra insurance to get the nougat out of the pan. You won't be putting this pan in the oven...

Combine the egg whites, sugar and cream of tartar for the meringue in a 4.5 or 5 quart

(about 5 litre) mixer bowl fitted with a whip attachment but do not begin whipping.

Heat the honey in a small saucepan or in the microwave until nearly boiling

Combine the remaining ingredients for the syrup (sugar, corn syrup, water and vanilla bean)

in a 2 quart…