Line an 8x11 baking dish with plastic wrap, hanging the ends over the side of the dish. 

Place 1 sheet of wafer paper on the bottom of the lined dish. 

Place the almonds and pistachios in a warm spot.

Pour the honey into a pot and add 1 cup and 3 tablespoons of sugar. Cook over low heat, stirring constantly with a spatula until the mixture becomes smooth - about 30 minutes. Once smooth, remove the pot from the heat. 

In a mixing bowl, place the egg whites and salt. Whisk until the egg whites form soft peaks, about 3-4 minutes. 

Place the pot back on low heat to warm. Whisk 1/4 of the egg white mixture into the honey, continuing to whisk in a 1/4 of the mixture at a time until it is all incorporated. 

Cook over low heat, stirring constantly with spatula until the mixture turns brighter white, about 40 minutes. At this point, if you pull the spatula out of the pot, it should leave a ribbon of mixture on top of the surface for 3-4 seconds before sinking in. 

Whisk in lemon zest and vanilla. Add the warm almonds and pistachios, stirring to incorporate. 

Transfer the mixture to the baking dish and spooth the top with a clean, oiled spatula. 

Top the mixture with the second wafer paper, shiny side up. Lay plastic wrap on top and press down evenly so the mixture is pressed down firmly. Remove the top plastic wrap.

Allow to sit at room temperature until cool and firm, 1-2 hours.

Lift the edges of the plastic wrap to release nougat from the baking dish, removing the wrap once the nougat is free. Trim the edges and cut nougat to 1" squares.