Sounds like you are describing:

Torrone (Italian Nougat)
Makes 2 1/2 pounds

1 cup blanched filberts
2 (4 1/2 oz. size) cans blanched whole almonds
2 cups sugar
1 cup light corn syrup
1/2 cup honey
1/4 tsp. salt
2 egg whites
2 tsp. vanilla extract
1/4 cup butter or oleo, softened

Preheat oven to 350 degrees.

Spread filberts and almonds on cookie sheet. Toast in oven 10 minutes, until golden.

In heavy, straight-side, 3 quart saucepan, combine sugar, corn syrup, honey, salt and 1/4 cup water. Stir over medium heat until sugar is dissolved. Continue cooking, without stirring, to 252 degrees on candy thermometer or until a small amount in cold water forms a hard ball.

Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites until stiff peaks form. In thin stream pour about 1/4 of hot syrup over egg whites, beating constantly, at high speed, 5 minutes, until mixture is stiff enough to hold its shape.

Cook rest of syrup to 315 degrees to 318 degrees on candy thermometer or until a small amount in cold water forms brittle threads. In thin stream, pour hot syrup over meringue, beating constantly at high speed, until stiff enough to hold its shape. Add vanilla and butter, beating until thickened again, about 5 minutes. With wooden spoon, stir in toasted nuts. Turn mixture into buttered 11 x 7 x 1 1/4-inch pan. Smooth with spatula.

Refrigerate until firm. Loosen edge of candy all around. Turn out in large block. With sharp knife, cut into 1 1/2 x 1-inch pieces. Wrap each piece in waxed paper. Refrigerate.