How to stabilize soft nougat? Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to add nut flour into nougat, or make it harder in other ways. I want to preserve soft and sticky qualities inside while making it easier to hold in hands and store.
I tried to cover nougat with some powders:

Sugar dust. It doesn't work. Sugar is getting soaked into nougat in few hours.
Cocoa. Good taste (can save if the nougat is too sugary) and relatively not sticky. But doesn't keeps form.
Starch. Definitely reduces adhesiveness but doesn't taste good.

I also tried waffles - it's ok, but ... strange? And I know that chocolate is good for this purpose, but I don't like chocolate. Please, answer if you know any other ways, like maybe covering nougat with caramel.
In my own practice, I just cook the sugar to a higher temperature in order to make a nougat firm enough to not spread.  

However, I have recipes suggesting the use of rice paper, and have eaten store-bought nougat that used rice paper on one or two sides of the nougat to hold it together (and minimize sticky fingers for the people eating it.)  I can vouch for rice paper tasting just fine with the rest of the nougat.