Preheat oven to 175°C. Prepare an 8- x 8-inch baking pan with rice paper or parchment paper sprayed with cooking spray.

Spread nuts on baking sheet and toast for about 10 minutes at 175°C. Set aside to cool.

Combine sugar, honey, and water in a small, deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of the pan. Increase heat and boil until thermometer registers 140°C, about 3 to 5 minutes.

At the same time, beat egg white and salt in a stand mixer fitted with a whisk attachment until soft peaks form. With the mixer running slowly, very carefully stream hot syrup into egg whites. Beat until meringue is thick and has cooled slightly, 10 to 12 minutes. Remove the bowl from the mixer and add dried fruit and toasted nuts, or even chocolate chips, to meringue; mix nougat with a rubber spatula to distribute evenly.

Place nougat on the prepared pan, spreading in an even layer. Top with second sheet of rice paper or sprayed parchment. Use spatula to press the nougat into an even layer. Let nougat set at room temperature for at least 2 hours, but overnight is best.

Cut with a knife and store in an airtight container for 2 to 3 days. Nougat can also be kept in freezer for a month.