Line a 9x13 inch pan with rice or wafer paper.

In a saucepan, combine sugar, honey, corn syrup, and water.

Bring to a simmer over medium heat, stirring constantly.

Beat egg whites until stiff, wet peaks form.

Cook sugar syrup to 300F on a candy thermometer.

Slowly pour the hot sugar syrup into the egg whites, whisking continuously.

Add lemon zest and continue whisking for 8-12 minutes, until slightly cooled and thickened.

Stir in vanilla extract, brandy, almonds, pistachios, and salt.

Quickly spread the nougat into the prepared pan.

Place the second piece of wafer paper on top and press evenly.

Cover tightly and let set for 3-5 days before cutting and wrapping.