Nougat

Nougat is a confectionery product made from sugar or honey, roasted nuts (almonds, walnuts, pistachios, or hazelnuts are commonly used), and sometimes chopped candied fruit. The consistency of nougat can vary from soft and chewy to hard and crunchy, depending on its composition and the temperature at which it is cooked. It is a popular sweet in many parts of the world and comes in a variety of types, including white nougat (nougat de Montélimar), brown nougat (also known as nougat noir in France, which is made without egg whites and has a firmer, often crunchy texture), and Viennese or German nougat, which is essentially a chocolate and nut praline.

History

The origins of nougat are somewhat disputed, but it is believed to have been invented in the early 15th century in Italy, possibly in the town of Cremona or Venice. The name "nougat" is derived from the Occitan word nogat, meaning nut cake, which in turn comes from the Latin word nux, meaning nut. The sweet later spread to other parts of Europe, including France, where it became particularly popular in the region of Montélimar, which is now renowned for its nougat.

Types of Nougat

White Nougat

White nougat, known as nougat de Montélimar in France, is made with egg whites, honey, and almonds. It has a light, airy texture and is often found in candy bars and chocolates. Montélimar is considered the nougat capital of the world, and for nougat to be labeled as nougat de Montélimar, it must contain at least 30% almonds or 28% almonds and 2% pistachios.

Brown Nougat

Brown nougat, which is harder and often used in traditional recipes, does not contain egg whites, which gives it a firmer texture. It is flavored with caramelized sugar and often includes other nuts besides almonds.

Viennese or German Nougat

Viennese or German nougat is a type of chocolate nougat that contains a significant amount of ground hazelnuts or almonds. This variety is very different from traditional nougat and is more similar to a nut praline, with a smooth, rich texture.

Production

The production of nougat involves heating a mixture of honey and sugar to a precise temperature, then mixing in beaten egg whites (for white nougat) and finally folding in roasted nuts and chopped fruits if desired. The mixture is then poured into molds and allowed to cool and set before being cut into pieces.

Cultural Significance

Nougat plays a significant role in the culinary traditions of many countries, especially around holidays. In Europe, it is commonly included in Christmas confectionery assortments. In the Middle East, a similar sweet called halva is popular.

See Also

• Candy
• Confectionery
• Almond
• Honey

This article is a stub related to food. You can help WikiMD by expanding it!