Line a 9×9 inch baking pan with plastic wrap, leaving an overhang. Place a trimmed piece of edible wafer paper at the bottom of the pan; set aside.

In a large saucepan, combine the sugar and honey. Heat over low heat, stirring often, for about 30 minutes until smooth.

Using an electric mixer, beat the egg whites and kosher salt until stiff peaks form.

Slowly whisk the egg whites into the sugar-honey mixture until well combined. Cook on low heat, whisking constantly, until thickened, about 40-45 minutes.

While the sugar mixture cooks, toast the almonds and pistachios in a 350°F oven for 8-10 minutes.

Remove the sugar mixture from heat, add vanilla extract and warm nuts. Stir well to combine.

Transfer the mixture to the prepared pan and top with another sheet of edible wafer paper. Use parchment paper to press the Torrone flat.

Let the Torrone set at room temperature for about 2 hours before cutting into pieces. Run a knife along the edges of the pan, lift out the Torrone, and cut into squares.