Homemade Nutty Nougat with Honey and Roasted Nuts

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- Roasted Hazelnuts: 1 cup (120g)
- Roasted Blanched Almonds: ½ cup (60g)
- Vegetable Oil: For greasing

- Prepare the Mold: Grease a 26 × 15 cm (10.2 × 5.9 inches) mold with vegetable oil and line it with parchment paper.
- Cook the Honey and Sugar: In a saucepan, combine ½ cup of honey and ¾ cup of sugar. Cook over low heat, stirring occasionally, until the sugar completely dissolves and the mixture becomes smooth.

- Beat the Egg White: In a separate bowl, beat 1 large egg white with a pinch of salt until stiff peaks form.
- Combine Egg White with Honey Mixture: Turn off the heat of the honey mixture and gradually add the beaten egg white, stirring quickly to incorporate it without cooking the egg white.
- Cook the Mixture: Place the saucepan back on very low heat. Stir continuously for 20-25 minutes until the mixture thickens. Test: Drop a small amount of the mixture into cold water. If it forms a gum-like consistency, it’s ready.

- Add the Nuts: Stir in 1 cup of roasted hazelnuts and ½ cup of roasted blanched almonds until well mixed.
- Shape the Nougat: Grease your hands with oil and press the nougat mixture into the prepared mold, flattening it gently.
- Let the Nougat Set: Cover and let it rest at room temperature for 2 hours to set.

Serve and Enjoy: Once set, remove the nougat from the mold and cut into pieces.