Heat oven to 350°F. Place nuts in a single layer on a sheet pan and toast them in the oven as it heats up until the skin starts to peel away from the hazelnuts and they are fragrant, about 5-8 minutes.

Let cool slightly, then transfer hazelnuts to a clean dish towel. Rub the nuts with the towel to remove as much skin as possible. Chop both nuts coarsely, and set aside. Reduce oven temperature to 300°F.

Grease a 8-inch springform pan. Line the pan with parchment paper, then grease and flour the parchment paper.

In a large bowl, stir together the flour, cocoa powder, fennel seed, cinnamon, cloves, and tangerine zest. Add the nuts and figs and stir to coat.

In a small saucepan, heat the sugar and honey over low heat, stirring until sugar dissolves. Raise the heat to medium and cook, without disturbing, until the mixture reaches 245°F on a candy thermometer, about 2-3 minutes. Immediately pour over the nut mixture.

Working quickly, stir until the dry ingredients are coated. Transfer to the pan spreading it evenly with a wooden spoon dipped in cold water or with damp fingertips.

Bake for 40 minutes. The candy will still be sticky to the touch. Cool completely on a rack, then remove from the pan and remove the parchment paper. Cut into thin wedges to serve.