Toast the pistachios and almonds until they are lightly golden and fragrant. Keep them warm.

Cube the dried apricots, crystallized ginger, and candied orange peels.

In a super-clean mixing bowl, start whipping the room-temperature egg whites on medium speed until they reach soft peaks.

In a saucepan, combine granulated sugar and water. Heat over medium-high heat until the syrup reaches 250°F (120°C).

In a separate saucepan, heat the honey until it reaches 266°F (130°C).

Once the sugar syrup reaches the desired temperature, slowly pour it into the egg whites while continuing to mix on medium speed.

Immediately after, gradually pour in the hot honey in a thin stream. Be cautious to avoid deflating the whipped egg whites.

Increase the speed to medium-high and continue whipping until the mixture reaches 293°F (145°C) and thickens.

Switch to the paddle attachment and mix on low speed to cool down slightly.

Add the toasted nuts, cubed apricots, ginger, and candied orange peels to the nougat mixture. Mix just until combined.

If using wafer paper, line a baking tray with it, glossy side up. Alternatively, dust the tray with a mixture of powdered sugar and cornstarch.

Pour the nougat mixture onto the prepared tray and spread it evenly using a spatula.

Top with another sheet of wafer paper (if using) and smooth it out with a rolling pin.

Allow the nougat to cool at room temperature for at least 3 hours, until it sets completely.

Once set, use a spatula to loosen the nougat from the edges of the tray. Flip the slab and cut it into desired shapes using a serrated knife.