Line an 8x8 inch baking pan with parchment paper, extending it over the sides, and set aside.

Combine 2 cups granulated sugar, 1 cup honey, and 3/4 cup corn syrup in a heavy-bottomed saucepan over medium heat, stirring until the sugar dissolves.

Bring the mixture to a boil without stirring, brushing down the sides with a wet pastry brush, and cook until it reaches 300°F on a candy thermometer, about 10 to 12 minutes.

Meanwhile, whisk 3 large egg whites and 1/4 teaspoon salt in a stand mixer fitted with a whip attachment on medium-high speed until stiff, glossy peaks form, starting when the syrup reaches 270°F.

Slowly pour the hot sugar syrup into the whipping egg whites in a thin stream while the mixer runs on medium speed, taking about one minute.

Add 2 teaspoons vanilla extract and continue beating on medium-high speed for 5 to 7 minutes until the mixture is thick, opaque, and holds its shape.

Reduce the mixer to low speed, fold in the chopped almonds gently with a silicone spatula until evenly distributed.

Quickly transfer the nougat to the prepared pan, smoothing the top with an oiled spatula, and let it cool at room temperature for at least 1 hour until firm.

Use a sharp, oiled knife to cut the nougat into 36 pieces, then roll each piece in powdered sugar to prevent sticking and store between layers of parchment paper.