Prepare Pan: Line a small baking dish with parchment paper or edible rice paper.
Cook Sugar & Honey: In a saucepan over medium heat, combine sugar and honey. Stir until the sugar dissolves and the mixture reaches a soft-ball stage (around 240°F / 115°C).
Whip Egg Whites: While sugar mixture heats, beat egg whites with salt until stiff peaks form.
Combine: Slowly pour the hot sugar-honey mixture into the whipped egg whites, beating constantly.
Add Flavor & Nuts: Mix in vanilla extract and toasted nuts until evenly distributed.
Set: Pour the mixture into the prepared pan and press it evenly. Let cool completely.
Cut: Once firm, cut into rectangles or squares.
Tips & Variations
