For the Soft Torrone:

• 2 cups (300g) whole almonds (blanched or unblanched)
• 1 cup (200g) honey
• 1 cup (200g) granulated sugar
• 2 large egg whites
• 1/2 tsp lemon zest
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 tablespoon (15g) water

For the Hard Torrone:

• 2 cups (300g) whole almonds (blanched or unblanched)
• 1 cup (200g) honey
• 1 cup (200g) granulated sugar
• 2 large egg whites
• 1 tablespoon (15g) corn syrup (optional, for added firmness)
• 1/4 tsp salt

Equipment Needed:

• Candy thermometer
• Parchment paper
• A large pot
• Whisk
• Silicone spatula
• 9x5-inch loaf pan or nougat mold

Step 1: Toast the almonds

1. Toast the almonds: Preheat the oven to 350 F. Spread the almonds on a baking sheet and toast them in the oven for about 10 minutes or until golden brown and fragrant. Set them aside to cool.

Step 2: Prepare the nougat base.

1. Prepare the sugar syrup: In a large saucepan, combine the honey, sugar and water. Heat over medium heat, stirring constantly, until the sugar dissolves. Attach the candy thermometer to the side of the pot and let the mixture cook until it reaches 250°F.
2. Beat the egg whites: While the syrup is cooking, place the egg whites in a large bowl. With an electric mixer, beat the egg whites and salt until stiff peaks form.
3. Combine the syrup and egg whites: When the syrup reaches 250 F, slowly pour it into the beaten egg whites, stirring constantly. Be careful because the syrup will be very hot. Continue stirring for about 5-7 minutes until the mixture becomes thick and glossy.

Step 3: Add the almonds and flavorings

1. Incorporate the almonds: Add the toasted almonds to the nougat mixture, then the lemon zest and vanilla extract (for soft nougat) or just the vanilla extract for the hard version. Mix well to blend everything together.
2. Optional for hard nougat: To get a firmer texture in hard nougat, add corn syrup to the syrup mixture during step 2. This will help maintain the nougat's crispness and keep it from becoming too soft.

Step 4: Shape and arrange the nougat

1. Prepare the baking pan: Line a 9x5-inch baking pan or nougat mold with baking paper. Transfer the nougat mixture to the prepared pan, spreading it evenly and pressing it down firmly.
2. Cool and set: Allow the nougat to cool to room temperature for about 3 to 4 hours. For the soft variety, it will remain chewy but firm. For the hard version, let it solidify completely, which may take several hours or even overnight.

Step 5: Cut and serve

1. Cut the nougat: Once the nougat has cooled and congealed, remove it from the pan and cut it into pieces. Using a sharp knife, cut the nougat into squares or rectangles.
2. Serveand enjoy: Serve your delicious Nougat on a festive plate or package it as a homemade gift. Soft nougat will be chewy and melt in your mouth, while hard nougat will provide a satisfying crunch.