Mix the dired egg whites with the first sugar. Whisk this mixture into the fresh egg whites to hydrate. Pour egg white mixture into the mixing bowl of a 5-qt planetary mixer with a whip attachment. Do not start mixing.
Toast the almonds. Place the almonds in a large stainless steal bowl and keep warm in a 250F oven until needed.
Bring honey to a boil. Keep warm.
Combine the second sugar, the water, vanilla seeds and pod, and glucose syrup. Cook to 302F. Add the warm oney to the sugar and begin whipping the egg whites on high speed.
When the sugar mixture reaches 311F, remove from heat. Pluck out the vanilla bean pod, and pour the hot sugars into the whipping whites as rapidly as possible without collapsing the whites.
Move a propane torch constantly over the outside of the bowl to keep the nougat hot and remove more water. Continue wipping, while applying the torch, for 2 minutes longer. Caution: Do not stop moving the toruch for even 2 seconds or the nougat will burn.
Add the melted cocoa butter. The nougat will seperate momentarily but will return to a smooth state within a minute.
Remove the bowl of toasted almonds from the warm oven and scape the nougat into it. Using a wooden spoon or your hands, pretected with rubber gloves, mix the almonds into the nougat.
Spread the nougat on a parchment using an offset spatula, spread as evenly as posible.
place another piece of parcment ontop. Using a clean rolling pin, roll lightly to flatten the nougat.
Allow to cool completely or store over night.
Break into the desired irregular size pieces. Protect from humidity.