Nougat

There are generally speaking two basic kinds of nougat - brown and white.

Brown nougat is made of roasted hazelnuts, sugar, cocoa butter, chocolate, milk powder, lecithin and vanilla. The milled ingredients are mixed and the different ratios of ingredients determine the texture of the mass, which can vary from hard to creamy (spreadable).

White nougat (also called French nougat) is made with beaten egg white, sugar or honey, roasted nuts (e.g. almonds, pistachios or hazelnuts) and sometimes candied fruit. The consistency of this type of nougat can range from chewy to hard depending on its composition.

The so-called nougat found in many candy bars these days differs substantially from traditional nougat recipes, being a mixture of sucrose and corn syrup aerated with a whipping agent such as egg white or hydrolyzed soy protein. Vegetable fats, milk powder and nuts may also be added.

Nougat can also be made sugar free, no sugar added or sugar reduced using of polyols and fibres.