What Is Nougat?

Born in the Middle East and adopted by Europe, nougat is a confectionery traditionally made from a mousse of whipped egg whites sweetened with sugar and/or honey. This mixture is then combined with nut varieties, such as almonds or pistachios, to add a crunchy texture and nutty flavor. The creamy mixture is carefully cooked until it reaches a chewy, fluffy consistency. Candy shop owners then shape the nougat into bars or blocks for sale and consumption. Whether enjoyed on its own or incorporated into desserts and pastries, nougat is a timeless treat beloved for its unique texture and sweet yet not saccharine flavor.

What Is Nougat Made Of?

Nougat is primarily made from a mixture of whipped egg whites, a sweetening agent (often a mixture of sugar and honey), and a variety of mix-ins. The sugar and/or honey give nougat its characteristic sweetness, and the whipped egg whites create a light, fluffy texture. In addition to the basic ingredients, nougat often includes add-ins to enhance its flavor and texture.

Roasted nuts, such as almonds, pistachios, or hazelnuts, are popular choices for adding a crunchy, umami element to nougat. Certain types of nougat incorporate candied fruit, such as orange peel or cherries, to add a burst of fruity sweetness to the mix. Others may include different types of chocolate for a more indulgent and decadent nougat experience.

What Does Nougat Taste Like?

The base flavor of nougat tastes like a sweet, dense meringue. The honeyed quality is balanced, allowing nougat to adopt the flavor of its add-ins. In terms of texture, nougat is soft and chewy, providing a complex, layered mouthfeel. The combination of fluffy egg whites, sugar, and honey creates a smooth and velvety texture complemented by the crunchiness of nuts or other add-ins. This contrast in textures adds depth to the overall eating experience.

Types of Nougat

Nougat is a versatile confection that has been enjoyed in various forms across different cultures for centuries. Here are some of the most popular types of nougat found around the world:

1. Torrone

Torrone is a traditional Italian nougat known for its chewy consistency, which is achieved through the careful cooking and blending of its ingredients. It's made with a malleable base of honey, sugar, egg whites, and toasted nuts such as almonds or hazelnuts. While nuts are the most popular add-ins, some torrone variations may also incorporate flavors like citrus zest or vanilla extract to enhance their taste profile. The balance of textures in torrone makes it a favorite among those who enjoy a mix of soft and crunchy elements in their confections.

2. Turron

Turron is a type of nougat that originated in Spain and has become a beloved holiday treat worldwide. There are two main types of turron: turron de jijona and turron de alicante. Turron de jijona, also known as soft turron, is made by grinding almonds to create a smooth paste that is mixed with honey and egg whites before being baked to perfection, resulting in a rich and chewy texture that melts in your mouth. On the other hand, turron de alicante, or hard turron, is made with toasted, whole almonds bound together with honey and egg whites, creating a brittle and nutty treat that is beloved for its crunchy texture and robust almond taste, which is perfect for snacking.

3. Montelimar

Originating from the town of Montelimar in the Auvergne-Rhone-Alpes region of southeastern France, Montelimar nougat is typically made with sugar, honey, egg whites, pistachios, and almonds. Thanks to the fluffy egg whites, Montelimar nougat is known for its soft and chewy consistency. While nuts like almonds and pistachios are traditional, some confectioners incorporate additional mix-ins. Emblematic of France, many chefs will incorporate lavender buds. Others favor vanilla or dried fruits such as cranberries or apricots, creating complex and indulgent treats.

4. Mandolato

Mandolato is a traditional type of nougat from the Grecian Ionian islands. Made from a combination of honey, almonds, and fluffy egg whites, the flavor of mandolato is characterized by its balance of sweetness and earthy, toasted notes. The texture of mandolato can vary from soft and chewy to firm and brittle, depending on how long the pastry chef chooses to bake it, offering either a soft, sweet treat for a dessert tray or a heartier, on-the-go snack. The region's time under Venetian rule introduced Italian nougat to the area, and the name "mandolato" comes from the Italian word for almond, mandorla, emphasizing the importance of almonds in this sweet treat.

5. Coppetta

Coppetta is a traditional dessert from the Valtellina region of Italy made by combining a blend of chopped walnuts, crushed cookies, and honey. These ingredients are slowly cooked until they thicken into a viscous mixture, which is spread onto thin wafers. Once it sets, it's cut into smaller, rectangle-shaped pieces, perfect for serving as bite-sized treats. It's known for its soft, chewy, and layered texture. Historically prepared and enjoyed during special occasions and religious holidays in Valtellina, tourists can now purchase coppetta as a souvenir from their time in the Italian Alps.

6. Jawzia

Jawzia, also known as djouzia, is a traditional walnut nougat that hails from modern-day Algeria. Crafted from a blend of walnuts, honey, egg whites, sugar, and vanilla extract. The hallmark of Jawzia lies in its delicately toasted nuts that are enveloped in a soft, honey-rich paste, infused with a hint of vanilla. Its origins trace back to the chefs of Ahmed Bey in the city of Constantine. Initially, Jawzia was a prized creation reserved for special occasions such as Ramadan and was even presented as gifts to the sultans of the Ottoman Empire. Thanks to modern production methods, Jawzia has transitioned from a rare indulgence to a more accessible delight.

7. Creme de Narrons Nougat

Originating from the Ardeche region of France, creme de narrons nougat incorporates roasted chestnuts that are converted into a luxurious cream known as creme de marrons. The process of creating creme de marrons involves carefully cooking and pureeing chestnuts to achieve a smooth and velvety texture that adds a distinct richness to the traditional egg white and honey nougat base. French nougat maker Arnaud Soubeyran played a significant role in popularizing creme de narrons nougat, showcasing the exceptional flavor profile that combines the sweetness of honey with the earthiness of chestnuts.

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How to Make Nougat

Candy making is a precise art form, and making nougat is no exception. The key to successful nougat-making lies in cooking sugar to a precise temperature, typically between 320 and 330 degrees Fahrenheit, depending on the recipe. This high temperature is necessary to create a stable sugar structure that will give nougat its characteristic chewy texture. To ensure you have the correct temperature, invest in a reliable candy thermometer. This thermometer will help you monitor the temperature of the sugar syrup accurately, ensuring that it reaches the desired consistency. Additionally, a stand mixer with a whisk attachment is essential for whipping the egg whites to stiff peaks and incorporating the sugar syrup into the mixture.

One of the most crucial steps in making nougat is the process of boiling sugar and honey to create a thick syrup. This syrup is then gradually poured into whipped egg whites, while continuing to beat the mixture until it reaches a glossy consistency. This step is crucial for incorporating air into the nougat, giving it a light and fluffy texture. Another important technique in nougat-making is the addition of roasted nuts or dried fruits. These ingredients not only add flavor and texture but also help to balance the sweetness of the nougat. It is essential to fold these ingredients into the nougat mixture gently to ensure even distribution without deflating the mixture.

Cookie Butter Nougat Recipe

Nougat is a beloved confection with cultural roots that weave throughout Europe, so we've included another beloved European staple, Biscoff® cookies (aka speculoos) and their indulgent cookie butter counterpart, to enhance this timeless treat. The dense, pillowy yet chewy nougat is ribboned with creamy cookie butter and topped with crunchy speculoos cookie crumbles for a texturally complex and indulgent treat.

Yield: Approx. 60 - 1 1/2" x 5" Candy Bar-Sized Servings

Total Time: 45 minutes

Nougat Ingredients

• 4 cups corn syrup
• 4 cups granulated sugar
• 1.5 tsp kosher salt
• 2/3 cup egg whites
• 2 Tablespoons vanilla bean paste
• 1/2 cup butter (room temp)
• 1/4 cup Biscoff® cookie butter
• 1 teaspoon cream of tartar
• 4 teaspoons flour
• 4 cups Biscoff® cookies

Topping Ingredients

• 2 Tablespoons butter (melted)
• 1/4 cup Biscoff® cookie butter
• 2 cups Biscoff® cookies

Directions

1. Prep all ingredients. Line sheet pan with parchment paper and grease with thin layer of pan release.
2. In large stainless steel pot, melt corn syrup, sugar, and salt over medium heat until slow boil forms.
3. In stand mixer with whisk attachment, whip eggs whites on medium speed for about 2 minutes until frothy.
4. When sugar mixture reaches 245 degrees Fahrenheit, turn mix speed to slow and very slowly pour half of mixture into egg whites (keep mixer running through remaining steps).
5. While stand mixer continues slow mixing, heat remaining sugar mixture in pot to 265 degrees Fahrenheit.
6. When 265 degrees is reached, very slowly pour remaining mixture into egg whites.
7. Once all sugar mixture is added, turn up mixer to medium-high speed and whip for about 5-7 minutes until ingredients becomes medium firm peaks.
8. Return mixer to low speed and rotate adding butter, cookie butter, cream of tartar, and flour in small amounts until fully incorporated.
9. Remove mixing bowl from machine and fold 4 cups of crushed Biscoff® cookies into mixture.
10. Pour mixture into greased sheet pan and spread evenly across entire pan.
11. In small bowl, combine 1/4 cup of cookie butter with melted butter and stir until combined.
12. Drizzle mixture across top of nougat. Get creative by swirling it around with an offset spatula or toothpicks.
13. Top nougat with larger crushed cookies. Allow nougat to cool for minimum of 6 hours before serving.

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Nougat FAQ

Now that you understand what nougat is, the global varieties available, and how to make it yourself, we answer some additional questions about this novel confectionery. From how it compares to other candies to its gluten content, get the answers to frequently asked questions about nougat below.

Is Nougat Gluten Free?

The primary ingredients in traditional nougat are sugar, nuts, and egg whites. These ingredients do not naturally contain gluten, making nougat a potentially safe option for those following a gluten-free diet. However, it is essential to note that some commercial nougat products, like our cookie butter nougat recipe, may include additional ingredients that could introduce gluten into the mix. To ensure that the nougat you are consuming is gluten-free, it is recommended to carefully check the product label for any gluten-containing ingredients such as wheat flour or malt extract. Additionally, cross-contamination during the manufacturing process can also pose a risk for gluten exposure. Therefore, individuals with gluten sensitivities should opt for nougat products that are specifically labeled as gluten-free to minimize any potential health risks.

What Candy Has Nougat?

Nougat is a versatile ingredient commonly used in well-known candy bars to add a delightful sweetness and unique mouthfeel. Here are some popular candies that feature nougat as a key component:

• SNICKERS®: SNICKERS® bars are a classic candy that combines nougat with caramel, peanuts, and milk chocolate. The nougat in Snickers provides a soft and chewy center that balances the crunchiness of the peanuts and the sweetness of the caramel and chocolate.
• 3 MUSKETEERS®: 3 MUSKETEERS® are known for their light and fluffy nougat center covered in a layer of chocolate. The nougat in this candy bar has a smooth and airy texture, making it a popular choice for those who enjoy a less dense candy experience.
• MILKY WAY®: MILKY WAY® bars feature a layer of nougat topped with caramel and coated in milk chocolate. The nougat in Milky Way adds a soft and chewy element to the candy bar, complementing the sweet caramel and chocolate flavors.
• Toblerone: Toblerone milk chocolate candy bar is a Swiss chocolate bar that incorporates nougat along with honey and almond nougat pieces. The nougat in Toblerone provides a nutty and sweet contrast to the rich milk chocolate, making it a popular choice for those who enjoy a more complex candy experience.

Where Is Nougat From?

The earliest recorded mention of nougat traces back to the 10th century Middle East, where it was enjoyed by royalty and the wealthy elite. Over time, nougat spread throughout Europe, becoming a popular treat in countries like Italy, France, and Spain. Today, nougat is enjoyed in various forms and flavors around the world, with each global cuisine adding its own unique twist to this classic confection.

Nougat vs Divinity

Nougat and divinity are two popular confections that begin with egg whites being whipped and combined with a hot sugar syrup. However, the key difference lies in the temperature at which the sugar syrup is cooked. Divinity is cooked to the hard-ball stage, which results in a fluffy, creamy, and somewhat dry candy. Additionally, divinity's sugar syrup is composed of corn syrup and sugar, and nougat traditionally uses sugar and honey. Nougat is cooked to a higher temperature than divinity, specifically the hard-crack stage. This higher cooking temperature, combined with the potential use of two different syrups, gives nougat its characteristic dense, chewy texture.

Nougat vs Marzipan

While nougat and marzipan may appear similar at first glance, there are distinct differences between the two. Nougat is a sweet treat made by combining sugar and/or honey with whipped egg whites and roasted nuts, producing a chewy, crunchy, and slightly sticky sweet. In contrast, marzipan is a sweet almond paste made from ground almonds, sugar, and sometimes egg whites. This mixture is kneaded into a soft, smooth, and pliable consistency, making it ideal for shaping into intricate designs or covering cakes.

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Nougat is a versatile confection that has been enjoyed for centuries across various cultures. Its sweet and chewy texture, combined with a variety of flavors and fillings, makes it a popular choice for desserts, snacks, and confectionery products. Whether you are a pastry chef looking to create intricate desserts or a candy maker seeking to add a unique treat to your product line, nougat offers endless possibilities for creativity and innovation. With its rich history and widespread popularity, nougat continues to be a beloved confection that delights taste buds around the world.