Pre-heat oven with the bake/broil option to 210C (410F)

Add 1 ½ cups of blanched almonds to a baking tray lined with foil paper, move the almonds around so they are all in a single layer, then add to the hot oven between 11-12 minutes, remove from the oven and transfer to a bowl

Reserve 1 egg white in a bowl and set aside at room temperature

Heat a large frying pan with a LOW heat and add ½ cup of honey, cook for 15 minutes without stirring, then add ½ cup of white sugar and mix with the honey, cook for another 15 minutes while continuing to gently mix without stopping

Once you hit the 30 minute mark of cooking the honey and sugar, add the egg whites to an electric mixer and whisk at medium power until soft peeks form (continue to cook and mix the honey sauce on LOW heat while doing this), once soft peeks form start slowly adding the hot caramel sauce in spoonfuls into the mixer until all the sauce in the pan is in the mixer, continue to whisk for another 3 minutes

Add the toasted almonds into the bowl with the nougat and mix with a spatula until everything is well mixed

Transfer the almond nougat into a bread pan that is 2 x 6 or 3 x 8 inches, make sure it´s lined with parchment paper

You have two options here, you can leave your almond nougat to sit overnight to harden up or add it to a pre-heated oven with the BAKE only option at 70 C (165 F) for 2 hours, then let it rest for 1-2 hours and it should be ready to go