nougat

Nougat is a confection composed primarily of sugar or honey, whipped egg whites, and nuts such as almonds or pistachios. It is eaten in many parts of Europe and the Middle East and appears in several regional forms.

There are two broad families: white nougat, made by heating sugar or honey and whipping egg whites to create an airy foam, then folding in roasted nuts; and brown or dark nougat, which uses caramelized sugar or honey and contains more nuts, with little or no egg white.

The most common nuts are almonds, though pistachios and hazelnuts are widely used. Flavorings may include vanilla, citrus peel, or additional honey. Some modern versions are enrobed in chocolate.

Production involves heating sugar and honey, whipping in egg whites to form a foam, folding in nuts, and spreading the mixture on a slab to cool and set into bars or blocks. Soft nougat is lighter and chewier, while hard varieties are firmer and brittle.

Nougat has ancient roots in the Mediterranean. Variants such as the Spanish torrón, Italian torrone, and French nougat developed in different regions during the Middle Ages and Renaissance. It is commonly associated with Christmas in many countries.

Storage is best in a cool, dry place, away from humidity. Nougat is high in sugar and fat, and its shelf life varies with moisture and coatings such as chocolate.