Combine sugar and honey in a heavy bottomed pot; a Dutch oven works best for even heat distribution. Heat over medium-low heat, stirring constantly, for about 30-40 minutes, or until honey and sugar is smooth and creamy. *It’s important to heat the mixture slowly, stir constantly, and not bring it to a boil. Use a silicone spatula to keep any sugar crystals scraped down into the mixture. Place the two egg whites and a pinch of salt in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form. Use a whisk to transfer one scoop of the egg white mixture at a time into the sugar mixture on the stovetop. Continue whisking in scoops of the egg white until all of it has been mixed into the pot. Continue cooking over low heat, stirring constantly, for an additional 45 minutes. Cook until the mixture is white and quite thick. Meanwhile, roast the nuts if they are not already roasted. Spread on a sheet pan and cook at 350°F for 8-10 minutes or until golden and very fragrant. Set aside, but keep warm. After cooking the full sugar/egg white mixture for 45 minutes, remove from heat. Stir in the extracts and lemon oil or zest. Stir in the warm nuts until completely combined. Test the mixture by dropping a small blob on a piece of parchment paper. Observe if the mixture holds its shape or if it spreads out. If the mixture still spreads, go ahead and cook the whole mixture 10-20 minutes longer, stirring constantly, until the torrone is very thick. Line a half sheet pan or a 9×9 dish with plastic wrap. Place one sheet of wafer paper flat on the bottom of the pan. Trim the paper as needed to fit the pan. Pour the torrone mixture over the wafer paper. Use a spatula to push the mixture smooth and flat. Place the second sheet of wafer paper over the top. Wrap the plastic wrap tightly around the top of the torrone. Use a heavy flat pan or cutting board to apply weight to the top of the torrone and to press it flat. Allow candy to cool at room temperature for 1-2 hours. Remove the plastic wrap from the block of torrone. Use a serrated knife to slice into 1” squares.