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Nougat Montilimar Recipe

Nougat Montilimar

Recipe courtesy Jacques Torres

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on December 13, 2011

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    I have tried many nougat recipes, and this is the best. I halved the honey and increased the corn syrup because I do not like a heavy honey flavor. They were perfect.

    In response to the question of wrappers, I use 5x5 clear cellophane wrappers. They work perfectly! You can order online.

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  • on February 25, 2011

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    Just got a new mixer so we could try making nougat. Very pleased with the results. Took the advice of one reviewer to substitute corn syrup for 1/2 of the honey. Good idea.
    Would like to know, though, what might be good to use as wrappers, since waxed paper sticks too much.

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  • on November 29, 2010

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    Lovely consistency so far (still warm but they honey taste is very strong. Next time I will do like the other reviewer and take out some of the honey and add more corn syrup. I think because it is so sweet roasted and salted almonds would be nicer to cut some of the sugar.
    Also beware of the clean up. Have some soapy hot water ready to dump utensils and bowls in as you finish with them.

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  • on December 17, 2006

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    Made this for office Christmas party. First candy I have made and it turned out well. I didn't have a candy thermometer, so I used the "drop in ice-water" method. Probably was a few degrees under the required 330 so the nougat has remained somewhat softer than to be expected but it is actually a very nice texture. Once coated with chocolate, the softness/stickiness doesn't matter anyway. I used a fairly strong-flavored honey and it worked well. Try this recipe. Use a candy thermometer. Choose your honey wisely.

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  • on January 27, 2005

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    I never went to France, but I just made this candy. For us who haven't traveled to Europe, the candy is between a "BIG HUNK"+ a "BITE O'HONEY", but kicked up a notch! Problems: what do you do in the water? I put it in with the syrup. I used wax paper, don't work. But, the candy is good with the paper.

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  • on January 03, 2005

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    This recipe makes quite a bit. It is easy, but the clean up is a bit of a chore. I love nougate and torrone. I always buy it when I'm in Italy and this is exactly the same!!! I'm so happy to finally be able to make it at home. I dipped 1/2 in chocolate and the rest I left plain. Divine!

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