Gather the ingredients. The Spruce / Julia Hartbeck

Prepare an 8- x 11-inch pan by lining it with plastic wrap, then spraying it with nonstick cooking spray, taking care to spray the sides well. (For thinner nougat, a 9- x 13-inch pan can be substituted instead.) The Spruce / Julia Hartbeck

Place the edible rice paper in a single layer on the bottom of the pan; you may need to cut the pieces to fit the pan. The Spruce / Julia Hartbeck

Place the egg whites and salt in the bowl of a large stand mixer that has been thoroughly cleaned and dried. Any traces of grease on the bowl or whisk will prevent the egg whites from beating properly. The Spruce / Julia Hartbeck

Combine 3 cups of sugar, honey, corn syrup, and water in a large saucepan over medium heat. The mixture will foam up as it cooks, so be sure your pan is large enough so it can safely triple in size. The Spruce / Julia Hartbeck

Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush to remove any stray sugar crystals. The Spruce / Julia Hartbeck

Insert a candy thermometer, and cook the syrup, stirring occasionally, until the mixture cooks to 290 F (143 C). The Spruce / Julia Hartbeck

When the syrup reaches 270 F (132 C), start beating the egg whites and salt with the large mixer using the whisk attachment until you have soft peaks. The Spruce / Julia Hartbeck

When the whites form soft peaks, add the remaining 2 tablespoons of sugar, a little at a time, until the whites are shiny and can hold firm peaks. Ideally, this stage should be reached when the sugar syrup reaches 290 F (143 C), but if the whites are at stiff peaks before the syrup is ready, stop the mixer so the whites are not over-beaten. The Spruce / Julia Hartbeck

Replace the whisk attachment with the paddle attachment. The Spruce / Julia Hartbeck

Continue to cook the syrup until it reaches 290 F (143 C), then remove the pan from the burner and carefully pour it into a large 4-cup measuring cup, or similarly sized container with a spout. The Spruce / Julia Hartbeck

With the mixer on medium speed, slowly and carefully stream the hot syrup into the egg whites. (If you don't have a container with a spout, be very careful when pouring the hot sugar syrup directly from the saucepan into the mixer.) The Spruce / Julia Hartbeck

Increase the speed of the mixer to medium-high and continue to beat the egg whites for 5 minutes, until very thick, stiff, and shiny. The Spruce / Julia Hartbeck

Add the three extracts and beat briefly to incorporate them. The Spruce / Julia Hartbeck

Add the toasted almonds to the bowl, and stir until they're well incorporated. The candy will be very sticky and stiff. The Spruce / Julia Hartbeck

Scrape the candy into the prepared pan, then use an offset spatula or knife sprayed with nonstick cooking spray to smooth the top. The Spruce / Julia Hartbeck

Cover the top completely with another layer of rice paper, cut to fit. The Spruce / Julia Hartbeck

Place a pan of the same size on top of your nougat, and place a large book or other heavy object in the pan to weigh it down. Let sit at room temperature for several hours. The Spruce / Julia Hartbeck

When you are ready to cut the nougat, lift it from the pan using the plastic wrap as handles. Spray a large sharp chef's knife with nonstick cooking spray, and cut the nougat into small squares. If the knife gets too sticky, periodically wash it with hot water and dry it between cuts. The Spruce / Julia Hartbeck