1. Line an 8×8-inch baking dish with parchment paper, leaving some overhang. Lightly grease the paper.

2. Whip the egg whites in a mixing bowl on medium-high until soft peaks form. Set aside.

3. In a saucepan, combine sugar, corn syrup, water, and salt over medium heat. Stir until dissolved. Bring to a boil without stirring. Cook to 250°F (or soft-ball stage).

4. With mixer on low, slowly drizzle hot syrup into egg whites. Then increase to high speed and beat for 5–6 minutes until thick and glossy. Stir in vanilla and almonds.

5. Spread nougat into the prepared pan and smooth the top. Let set at room temperature for at least 4 hours.

6. Melt chocolate and butter together in a bowl using a microwave or double boiler. Stir until smooth.

7. Remove nougat from the pan, cut into bars or squares, and dip each into the melted chocolate. Let excess drip off.

8. Place bars on parchment-lined tray and let the chocolate set at room temperature or chill for 15 minutes.