nougats

Nougat is a confection made from sugar or honey, whipped egg whites, and nuts, usually almonds or pistachios. It can be soft and chewy or hard and brittle, and it has ancient roots in the Mediterranean, with forms that evolved into Italian torrone, French nougat, and Spanish turrón.

The basic white nougat relies on whipped egg whites to create a light foam, into which heated sugar or honey is folded. Nuts are added before the mixture cools and sets. Brown or dark nougat involves caramelized sugar or honey and often excludes eggs, producing a darker, denser texture.

Regional varieties reflect local methods and ingredients. French nougat tendre (soft) is associated with Provence and Montélimar, while harder versions are called nougat dur. In Spain, turrón comes in soft Jijona and hard Alicante styles. Italian torrone encompasses a spectrum from soft to hard and typically features whole almonds, sometimes with hazelnuts or pistachios and occasionally citrus zest.

In modern production, nougats may be made with a range of additives, such as vanilla, chocolate coatings, or cocoa, and can be sold as bars, slabs, or individual pieces. They are widely available year-round but are a traditional confection during Christmas in many parts of Europe.