Pronunciation: [NOO-guht]

Particularly popular in southern Europe, this confection is made with sugar or honey, roasted nuts (such as almonds, walnuts, pistachios or hazelnuts) and sometimes chopped candied fruit or bits of chocolate. It can be chewy or hard and variously colored. White nougat is made with beaten egg white and is therefore softer. Brown nougat is made with caramelized sugar and, in addition to being a darker color, is normally firmer in texture. Italy is known for its torrone, an egg-white based nougat typically flavored with almonds and pistachios, though some versions are exotically flavored, as with strega liqueur. In Spain such nougats are known as turrón.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Related Pages