Prepare a baking pan by lining it with rice paper or parchment paper.

In a heavy pot, combine honey and sugar and cook on medium heat, stirring until it reaches boiling.

Use a candy thermometer and cook the syrup until it reaches the soft-ball stage (about 240°F or 115°C) for softer nougat or a bit longer for chewier nougat.

While the syrup is cooking, whip the egg whites in a stand mixer until soft peaks form.

Slowly pour the hot syrup into the whipped egg whites while continuing to whip until the mixture is thick and glossy.

Gently fold in the toasted almonds and any desired mix-ins.

Scoop the nougat mixture into the prepared pan and press it down firmly to avoid air pockets.

Let it set at room temperature until firm, about a few hours or overnight.

Once set, use a long sharp knife to cut it into pieces. If it sticks, dust the knife with powdered sugar.

Store the nougat pieces in an airtight container with parchment paper between layers, at room temperature.