Spread the almonds on a baking tray and place them in a cold oven. Turn the oven on to 375°F and stir the almonds now and then so they toast evenly. Once they turn golden brown, switch off the oven right away and keep them warm.

Set a saucepan over low heat and stir the honey and sugar together until the sugar dissolves. Raise the heat slightly and cook the mixture to 240-250°F (115-120°C) on a candy thermometer. Take it off the heat once it reaches that point.

Beat the egg white until it becomes frothy. While you keep beating, slowly stream in the hot syrup. The mixture will turn white and thick.

Return the mixture to the pan over low to medium heat and stir constantly until it reaches the hard-crack stage. Drop a little into cold water to check; it should harden and hold its shape.

Stir in the warm toasted almonds until they are evenly coated. Pour the mixture at once into the mold, using wafer sheets if desired. Press it flat to pack down evenly.

Let the nougat cool completely, about 2 hours. After it is fully set, unmold it and cut it into about 25 pieces.