Line a 9x13 inch baking dish with parchment paper. Generously spray parchment paper with non-stick cooking spray.

In a small pan, heat sugar, honey, and water on medium low stirring until combined and melted.

Once melted, increase heat to medium and cook until candy thermometer reaches 315 degrees, stirring occasionally.

Once it hits 315 degrees, remove from heat until the temperature gauge reads 300 degrees (you can also stir it to make it reduce heat quicker).

While sugar temperature is cooling, beat egg whites in a heavy duty stand mixer until soft peaks form.

Once formed, add powdered sugar and beat until stick peaks form.

While mixer is running on low, very slowly add slightly cooled sugar honey mixture.

Once all of the sugar honey has been incorporated, increase mixer speed to medium high and beat for about ten minutes. Mixture should only be warm to touch.

Add extract and nuts and beat to combine.

Using a strong spatula or wooden spoon, spoon out torrone into prepared pan.

Spray clean fingers with non-stick cooking spray and flatten to about 1 ½- 2 inches thick.

Allow to cool for about 2 hours.

Once cooled, run a very sharp knife under hot water, dry off, and slice torrone.

Wrap in parchment squares and store in an airtight container for up to 2 weeks.