Nougats are much more popular in Europe than they are in the US. In the southern countries (Spain, Italy, Greece, etc.) you can find bars of nougat for sale everywhere. Some is soft and chewy while others are firm and crisp (this is a soft and chewy version). Each country seems to have its own variation, often defined by the types of nuts used. For a slightly different nougat, try the Italian nougat as well, which is a bit firmer and contains more nuts.
Roast nuts on shallow pan in preheated oven at 350°F [175°C] for 10 minutes.
Combine sugar, corn syrup, water, and cream of tartar in a deep saucepan..
In a separate pot heat honey to boil.
In a large clean bowl, whip egg whites and salt until stiff and dry using a heavy electric mixer (stand mixer is best).
Oil a long shallow pan.
Cut into rectangular pieces about ¾" by 1" [2 cm x 2.5 cm] and wrap individually in heavy waxed paper.
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