File:Nougat.jpg · Wikimedia Commons · See Wikimedia Commons
nougat
Sign in to saveNougat refers to a variety of similar confections made from a sweet paste whipped to a chewy or crunchy consistency.
Nougat is a type of candy made by whipping a sweet paste until it becomes either chewy or crunchy in texture. It's a common confection found in many candy bars and sweets around the world.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.main_ingredient
- Western & Southern European: Whipped egg white, honey and/or sugar, nuts Central & Northern European: Gianduja (cocoa & pulverized hazelnut) American: Corn syrup or sucrose, whipping agent, vegetable fats, milk powder, preservatives
- Food.variations
- Montélimar nougat (France), turrón (Spain), torrone and mandorlato (Italy), Viennese nougat (Central & Northern Europe), gaz (Iran)
- Food.calories
- 398
- Food.serving_size
- 100
- Food.name
- Nougat
- Food.image
- Nougat.jpg
- Food.caption
- Artisinal nougat from Le Garric, France
- Food.type
- Confection
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 11 products
- Energy
- 470 kcal
- Fat
- 20.1 g
- — of which saturates
- 7.3 g
- Carbohydrates
- 67.1 g
- — of which sugars
- 57.9 g
- Fibre
- 2.4 g
- Protein
- 5.4 g
- Salt
- 0.04 g
via Open Food Facts · ODbL
Wikidata facts
- Image
- Nougat.jpg
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- Commons category
- Nougat
Sources (2)
via Wikidata · CC0
~13 min read
Article
7 sectionsContents
- Names
- History
- Variations
- White nougat
- Brown nougat
- See also
- References
Nougat refers to a variety of similar confections made from a sweet paste whipped to a chewy or crunchy consistency.
The usual version in Western and Southern Europe is made from a mousse of whipped egg white sweetened with sugar or honey. Various nuts and/or pieces of candied fruit are added to flavor and texture the resulting paste, which is allowed to harden and then cut into pieces for serving. Forms of this confection are first attested in Middle Eastern cookbooks during the Middle Ages, but it was greatly popularized as the French Montélimar nougat in the 19th century. Similar confections are staples of regional Iranian cuisine.