Place the honey in a container suitable for a bain-marie, place it in a saucepan half full of water (make sure no water gets into the honey) and cook over medium heat for about 90 minutes, stirring occasionally.
You will know that it is ready when, by placing a few drops in 1 glass of cold water, it hardens immediately.

Meanwhile, toast the almonds for 4-5 minutes or until golden brown in a fan oven preheated to 180°C.

When the honey is almost ready, prepare a very thick syrup of water and sugar (use the same method as for honey to see if it is ready).

Then whip the egg whites until stiff, then add them to the honey and then also incorporate the syrup, mixing delicately with a spatula.

Put it back in the bain-marie and cook, stirring with the whisk, until it starts to harden slightly, then add the almonds (if you want you can also add vanilla and lemon peel) and mix well.

Line the mold with baking paper and place a wafer on the bottom, pour the mixture into it, level the surface and cover with a wafer.

Let it rest for half an hour, then cut it into 4-5 cm wide strips and let it harden completely.

At this point your almond nougat is ready and all you have to do is serve it and amaze your guests by revealing that it is homemade.