Mix the 50g of sugar and dried egg whites together. Whisk into the fresh egg whites to hydrate. Pour into the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping.
Toast the almonds. Place in a large stainless-steel bowl and keep warm in a 121°C/250°F oven until needed.
Bring the honey to a boil. Keep warm.
Combine the 730g of sugar, glucose syrup, water, and vanilla bean and its seeds. Cook to 150°C/302°F. Add the warm honey to the sugar mixture. Begin whipping the whites on high speed.
When the sugar mixture reaches 155°C/311°F, remove from the heat. Remove the vanilla bean, and pour the hot sugar mixture into the whipping whites as rapidly as they will accept it without collapsing.
Move a propane torch constantly over the outside of the bowl to keep the nougat hot and to remove more water. Continue whipping, while applying the torch, for 2 more minutes. Caution: do not stop moving the torch for even 2 seconds or the nougat will burn.
Add the melted cocoa butter and continue whipping. The nougat will separate momentarily but will return to a smooth state within a minute.
Remove the bowl of toasted almonds from the warm oven and scrape the nougat into it. Using a wooden spoon or a gloved hand, mix the almonds into the nougat.
Divide the nougat among three wafer papers 22 × 28cm/8½ × 11in. Using an offset palette knife, spread as evenly as possible.
Place a second piece of wafer paper on top of each slab of nougat. Using a clean rolling pin, roll lightly to flatten the nougat and adhere the wafer paper to it.
Allow to cool completely or store overnight.
Break into irregular-size pieces. Protect from humidity to maintain hard texture.