Cover a loaf pan or small square baking dish (8 inches by 8 inches) with parchment paper. Have another sheet of parchment paper ready to cover the top of the Torrone once it's done cooking. 

Toast nuts in a 350 F for about 8 minutes or until shiny and fragrant. Set aside.

Place honey in a double boiler or large bowl over a saucepan of water (bain-marie) on the lowest heat. Make sure the bowl is not touching the water. Heat honey until it melts, occasionally stirring with a wooden spoon

In the meantime, whisk egg whites to stiff peaks in a separate bowl. Add the whites to the bowl of honey, stirring with the wooden spoon to incorporate. It should turn into a caramel-colored cream.

Keep cooking, stirring slowly but continuously over a gentle heat for 45 minutes. The mixture should thicken and become pale. A small test should determine that your Torrone is at the right stage – a drop of the mixture in a glass of water should solidify into a softball, not dissolve immediately

Add the nuts, apricots, salt, and vanilla to the mixture and continue cooking and stirring for 30 minutes.

Pour into prepared baking dish. Top with additional parchment and smooth it down, pressing the torrone gently with your hands.

Place in a cool place to set for a couple of hours.

When set, cut the torrone into thick slices with a sharp, heavy knife.