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In a saucepan, combine sugar, honey, corn syrup, water, and salt. Heat over medium heat, stirring occasionally until the sugar dissolves. Use a candy thermometer to bring the mixture to 140°C (285°F).
Meanwhile, beat the egg whites in a large bowl until stiff peaks form.
Once the sugar mixture reaches temperature, slowly and carefully pour it into the egg whites while continuously beating.
Continue to beat until the mixture thickens and becomes glossy.
Stir in the vanilla extract.
Pour the nougat into a prepared pan lined with parchment paper. Let it cool completely before cutting into pieces.
Serving and storage tips:
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