Too many critics of pronunciation. If someone has what he thinks is a better method, make your own video but do not criticize another's lesson. Obviously THIS method works too! I enjoyed watching and reading questions/answers from students. Tricky process but Chef makes it look easy....

Did my research, tried and failed making a very popular YTUBER recipe, but this easy to follow recipe did the trick! There are some processes that I haven’t gotten down exactly, like working fast enough to “tray” the nougat before it cools. But I will get it. Thank you Chef Susie.

Looks so yummy

Very informative video, thank you.

Yes I have a question if too much honey is used Will it cost the nugget to remain too soft

Hi! I loooove making nougat. It makes me enourmesly happy. But I almost never do it cause I'm SO affraid about breaking my mixer. My receipe has two syrups. In my cooking school, they tough me about using a blowtorch, I see you don't... and also they cover the nougat up & down with rice paper. Any suggestions about these things? Tks a lot!!!

How long time took it before to cut?

Very nice nougat!! But the honey destroyed in high temperatures. Can I add it in mixer when the temperature is lower? Thank you.

Do we need to keep nougat in the fridge to set ? If yes how long ? I am from India ,where temperatures are normally vary bet n 30to 40 degrees Pl advise . Also Does n’t become too sweet when so much powder sugar is put to handle it comfortably ?

My nougat came out kind of tough in texture, tasted very good but a little tough. Advice?

Very good wrak

tel me how much honey and how many egs

South of Franch....is that a French Ranch?

Did you say CURRY POWDER??? WHAT?! WENT TO YOUR LINK - YOU DO HAVE 2 TSPN INDIAN CURRY POWDER! AMAZING!

تحية طيبة شيف لو تكرمتي ممكن كتابة المقادير بالغرام تقبلي تحياتي وشكرا على هذه النوكا الرائعة 👍👍👍

i'm from Montélimar

Hi I seen your video and I tried to do nougat about 5 times with the almost the same result while is getting cold the sugar instead of get a soft elastic candy get like a partially cristalized augar. I didn't use honey since here is very expensive. I used two pots and in one of each a I put one pound of sugar (almost half kg.) In each and only in one I put VINEGAR to do inverted sugar in the half and I used spicy to add a flavor similar to honey. A little salt in the white. 1. I tried hotting one to 130 and the other to 145 and throw it separated. With 2 eggs and spice. I tried the sugars with water with ice and both get like candy but the one 145 very hard. Then the mix like Sandy instead of elastic. 2. Other trial was with less temperature 130 and no spicy. Adding a little VINEGAR in the white appart of the salt. The result was less hard but same crunchy and Sandy instead of elastic. The candy get good in water with ice. 3. I did other trial this time with less temperature between 120 and 125. But now I mixied with the eggs over a light flame on the stove. This time I tried sugar in cold water and the mix. The tree drops get good. A white and elastic candy bubble was a perfect nougat in the water. So I throw the peanuts and mixed a little over the flame and the peanuts were always hot fresh roasted. When it get cold I had the same result and not the result that achieve in the cold water with ice. 4. I did another trial reducing the eggs from 2 to one white. And mixing the sugar in one POT first checking in cold water the mix of sugar and also the mix with white egg. The cold water test get again very good and obtained a soft elastic white candy so I put the peanut and the result when cold was the same. I ROASTED MORE THE PEANUT IN THE OVEN THAN OTHER TIMES AND I PUT THEM HOT ALMOST TAKED OUT THE OVEN. The first time tried cooling down in the freezer with same result. So I think that the problem appear with the addition of the peanuts. Do.i have to take any special care about that? Like wash the peanut with VINEGAR or something like that (for the case of they are using alkali to take out the skin of it). Many thanks in advance.

Real nougat should be made with honey, not corn syrup. This is the type used in cheap industrial American candies.

it's nougat FROM Montélimar (in fact Montélimar is a city)

Mine did not harden, why is that?

Hello Chef. Thank you for sharing this. Where may I get the recipe for this? :)

What would course the nugge to set up but not completely and remained too soft

Why knead the nuts in? Wouldn’t it be easier to mix it in the bowl, then turn it out into a pan?

A lot of glucose, half the sugar?

How do you pack and store them? Thank you.

Nice video ! But I have a question ;) What happens with the egg. Is the egg at the end still raw? Is the temperature of the honey/sugar enough to cook the egg? THX

👏👏👏🙌👍😋

Can I use a hand mixer

I like this recipe cause not every one has a sugar thermometer. I just wish that the ingredients were shown more in proper measurements

So much easier if you put on rice paper. You don't need to use any powered sugar.

was a bit confused about the degrees...then i got it....she speaks about degrees fahrenheit not degrees celcius...so it is to heat up to 140 - 148 degrees celcius - that makes sense for me...

so...curry is a dish...do you mean garam masala?

Yes, I have a question.

It’s easier if you have added and mixed the nuts with nougat at last minute

From my experience, you'd better cook the sugar with the honey right away. Don't add the honey after the water and sugar boiled and reached 110C.

is she stirring the sugar syrup while it's cooking? Wow, I was always taught, once the sugar has dissolved, NEVER stir or it will crystallize..

my nougat was incredibly delicious but soft due to over using honey so I turned them into cocoa coated truffles even more yummy. Next step, I will dip them in tempered chocolate then move on to make other flavors. This was almond and vanilla and almond extract and I mean that almond extract goes a long way in flavoring. The next batch will be vanilla and maybe walnuts and dried cherries only I think I will buy waffer sheets shold on Amazon 8 by 11 100 sheets for about 17 dollars. I think they are a good gift and will hold up in being shipped to some of my eight children living all over the USA LOL better than trying to send them cookies or breads and cheaper than money. Nougat is hugely yummy

This is the most unpractical nougat recipe I ever seen... I make nougat for business.

Actual is nouga! The t is silent In French

Nougat [NU as in mOO (like a cow) and GAT as in bAR] noo-gar Montelimar [MO as in on (on/off but don't pronounce the 'n') and [TELI as in telly (television)] and [MAR as in MA and PA Kettle] MOnTELLyMA

Look chef .... Where are your ingredients for gods sake $$$$

Affichez au moins les différentes températures, on ne comprend pas l'anglais......

Madam where is your recipe????????????????????????

Thank you for your recipe but it is definitely not "Nougat de Montelimart" or Spanish"Turron" it's your kind of nougat. Please don't mix ice surgar (uncooked) with sugard and honey cooked.

nougat de montelimar. do not use glucose, it uses only honey. Learn how to pronounciate the names Properly . Cannot speak French, do not use French words.

Too much talked

french? No. Italian Torrone brought to France by the Medici chefs. shame.

You talk a lot