First, mixing it for that extra 20 to 30 minutes firmed up the nougat! I think the mixing really helps as when I first added everything to it it was very loose with no hint of firming up.

Second observation, I would use salted nuts instead of raw nuts for extra hint of flavor! I think the combination of sweet versus salt would really play off the nuts and sugar confection!

I want to thank you all for your comments, it helped me make this glorious nougat candy! I will be sending it out to Japan and Germany with love! I hope they like it! :)

(http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=330&Itemid=709).

I used a whisk for the egg whites and the addition of the boiling honey and sugar, beat for 5 minutes with a blow torch gently heating the bowl to keep it moving, then switched to a flat beater, beat for 3 more minutes to "smooth" it, then add nuts hot from the oven and beat for a few more minutes. This morning, it cuts beautifully and holds it shape perfectly, and has a great texture. Not hard at all, but with a pleasant chew to it. Just what I was looking for. Thank you. I think I'll try it with orange flower water and candied orange peels next time!

The resipe I was following was for Montelimar nougat, but I believe these are all very close. The honey, sugar and water are combined, brought to a boil and then simmer until 300 deg F - hard crack stage. But curously, the second batch did not set up well - tastes really good though. My guess from reading some of the above is that once the sugar mixture is added to the egg whites mixing should take place for about 20 minutes or until the mixture cools significantly....and the shine disappears. I will try again this weekend and report back here.

In the meantime, I melted chocolate and dipped some of the nougat into the chocolate...the chocolate helps hold tha shape. I prefer my nougat sans chocolate, however.