Prepare the pan by lining an 8x8 inch square or rectangular pan with parchment or wafer paper.

In a medium saucepan, combine granulated sugar, light corn syrup, and water. Heat until sugar dissolves and cook until syrup reaches 290°F (143°C).

While the syrup is cooking, beat egg whites and a pinch of salt until stiff peaks form, about 5-7 minutes.

Gradually pour the syrup into the whipped egg whites while mixing on medium speed until fully incorporated.

Increase mixer speed and add vanilla extract and softened butter, beating until fully incorporated.

Quickly fold in mini marshmallows, roasted almonds, and dried fruits until evenly distributed.

Transfer the nougat mixture into the prepared pan, pressing it down evenly and cool at room temperature for 4-6 hours.

Lift the nougat out and slice into bars or squares using a sharp knife.