Prepare the Pan:

• Line a 9×5-inch loaf pan or a similar shallow mold with parchment paper. Optionally, lay a sheet of edible rice paper on the bottom to help release the torrone later.

Heat the Honey Mixture:

• In a medium saucepan, combine the honey, sugar, and water.
• Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
• Continue boiling until the mixture reaches a temperature of about 240°F (115°C) on a candy thermometer.

Whisk the Egg Whites:

• While the honey mixture is heating, beat the egg whites in a large, clean bowl until stiff peaks form. Add a pinch of salt to help stabilize the meringue.

Combine Ingredients:

• Slowly drizzle the hot honey-sugar syrup into the beaten egg whites, whisking continuously. (Be careful as the mixture will be very hot.)
• Once combined, gently fold in the toasted almonds, hazelnuts, lemon zest, and vanilla extract. Mix until the nuts are evenly distributed.

Set the Torrone:

• Immediately transfer the mixture into the prepared pan, pressing it down firmly and evenly with a spatula.
• If desired, brush the top with a little extra beaten egg white or water to help seal the surface.
• Allow the torrone to cool at room temperature until firm, then refrigerate for at least 2 hours before cutting.

Serve:

• Remove the torrone from the pan using the parchment paper.
• Using a sharp knife, cut into bite-sized pieces or bars. Enjoy at room temperature for the best texture.