In a pot gently bring the honey to the boil with the sugar and 150ml water. Use a thermometer to ensure the syrup is heated to 143°-145°.
In the meantime, whisk the egg whites with the spoon of sugar and the vanilla extract. Gradually add the syrup, continue to whisk for another 4-5 minutes to obtain a meringue-like consistency.
Place the meringue in a large steel, heavy bottomed saucepan and cook on a very low flame by stirring from the bottom up, without deflating the egg whites, until it dries and detaches from the saucepan. Add the toasted hazelnuts, stir and place the mixture onto a layer of rice paper or baking paper.
Cool at room temperature then cut into square pieces using a sharp knife.