Preheat the oven to 250 degrees. Spray a small baking sheet with cooking spray and place the almonsd in a single layer. Place in the oven to toast, stirring occasionally, while you continue the recipe.

Line a 9 x 13 baking pan with parchment paper.

In the bowl of a mixer combine the egg whites, sugar, and cream of tartar. Do not begin mixing yet.

Heat the honey in a small saucepan until simmering.

Combine the remaining syrup ingredients (sugar, corn syrup, water, and vanilla) in a large saucepan. Bring the sugar mixture to a boil and add a candy thermometer. Cook, without stirring, until the syrup reaches 290 degrees.

Once the syrup reaches 290 degrees, start whipping the egg whites on high speed and move the syrup off the heat.

Pour the honey into the syrup mixture then put the pan back on the heat until the mixture reached 290 degrees.

With the mixer beating the egg whites on medium high, slowly pour the hot syrup into the egg whites, letting it run down the inside of the bowl. Whip on high for 3 minutes.

Add in the melted butter and mix just until the nougat is smooth.

Remove the bowl from the mixer. Take the hot nuts out of the oven and add them to the nougat. Quickly mix with a spatula until the almonds are evenly distributed.

Sprinkle in the chocolate and white chocolate chips and fold in just until combined. Some of them will melt and that’s ok.

Quickly pour the nougat into the prepared pan. Use another piece of parchment paper to smooth it into the pan. Allow to cool for 30-35 minutes or until it’s just warm to touch. Do not let it cool completely or it will be difficult to remove from the pan.

Place the nougat on a cutting board and cut into 40 squares. Wrap the nougat individually or store in an air tight container in a single layer.