Nougat

This article is about the confectionery. For the version of Android, see Android Nougat.
brown (Nougat)
Nougat bar
TypeConfection
Place of originIran[1]
Main ingredientsWhite nougat: sugar or honey, nuts (almonds, walnuts, pistachios, hazelnuts), egg whites, sometimes candied fruit
Brown nougat: sugar or honey, nuts (almonds, walnuts, pistachios, hazelnuts)
Viennese or German nougat: sugar, nuts, chocolate
VariationsGaz, torrone and turrón
Food energy
(per 100 serving)
398 kcal (1666 kJ)

Nougat (US: /ˈnuːɡət/ NOO-gət, UK: /ˈnuːɡɑː/ NOO-gah;[2][3][4][5]) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word nougat comes from Occitan nogat (pronounced [nuˈɣat, nuˈga]), which means 'nutted' or 'nutty'.

Two basic kinds of nougat exist. White nougat (also known as Persian nougat) is made with beaten egg whites and honey; it appeared in the early 7th century in Spain with Arabs. In Alicante, Spain there are several published recipes in the 16th century, for instance "La Generosa Paliza" by Lope de Rueda and other novels written by Cervantes[6] and in Montélimar, France, in the 18th century (Nougat of Montélimar). Brown nougat is made without egg whites and has a firmer, often crunchy texture.

  1. ^ Cite error: The named reference Mancorge was invoked but never defined (see the help page).
  2. ^ "nougat". OxfordDictionaries.com. Oxford University Press. Archived from the original on August 16, 2016. Retrieved 30 June 2016.
  3. ^ "nougat". Cambridge Dictionary Online. Cambridge University Press. Retrieved 19 August 2013.
  4. ^ "nougat". Dictionary.com. Retrieved 19 August 2013.
  5. ^ "nougat". TheFreeDictionary.com. Retrieved 19 August 2013.
  6. ^ Anonymous (2000) [c. 1550]. Majada Neila, Jesús (ed.). Manual de mujeres en el cual se contienen muchas y diversas recetas muy buenas (in Spanish). Caligrama. ISBN 9788493176341. Archived from the original on 24 September 2015. Retrieved 2 November 2016 – via Biblioteca Virtual Miguel de Cervantes.