How Is Nougat Made?

Love the chewy, sweet flavor of nougat?

Have you ever wondered how it achieves that light, fluffy texture?

I’ll unravel the mysteries behind making this beloved candy, from whipping egg whites to combining sugar and nuts.

Take a delicious peek into the secrets of nougat magic!

How Is Nougat Made?

Nougat is made by whipping egg whites, then adding honey and sugar syrup. This mixture is heated until thickened. Nuts and dried fruits are often mixed in. Once cooled, it solidifies into a chewy, sweet confection with a soft texture.

Key Takeaways

  • Nougat is a sweet and fluffy confection made of sugar or honey, egg whites, and sometimes fruits and nuts.
  • There are three main types of nougat: white, brown, and viennese, each with its distinct ingredients and textures.
  • Nougat originated in the Middle East and later spread to Spain, Italy, and France.
  • Making nougat requires a few essential tools, such as a candy thermometer and whisk, as well as patience.
  • A popular Italian variation of nougat is torrone, a nut and nougat confection that can be made at home.

Now that we’ve covered the basics, let’s explore how nougat is traditionally made and the techniques used in its commercial production.

Traditional Nougat Making

Making nougat traditionally involves a precise process that requires careful attention and culinary prowess. The combination of sugar or honey, egg whites, and various ingredients creates a sweet and fluffy confection that has delighted taste buds for centuries.

First, the sugar or honey is heated to a specific temperature using a candy thermometer. This step is crucial as it determines the consistency and texture of the nougat. Once the desired temperature is reached, the beaten egg whites are added to the mixture and whisked vigorously. This process incorporates air and creates the characteristic lightness of nougat.

Next, additional ingredients such as nuts, candied fruits, or flavorings can be added to enhance the nougat’s taste and texture. These ingredients are carefully folded into the mixture to ensure an even distribution.

Nougat Making Steps
1. Heat sugar or honey to specific temperature.
2. Add beaten egg whites and whisk vigorously.
3. Fold in additional ingredients.
4. Pour the mixture into a prepared pan or mold.
5. Allow the nougat to cool and set for several hours or overnight.
6. Once set, cut the nougat into desired shapes and sizes.

Finally, the nougat mixture is poured into a prepared pan or mold and allowed to cool and set for several hours or overnight. Once set, the nougat is cut into various shapes and sizes, ready to be enjoyed.

So, whether you are a seasoned pastry chef or an amateur in the kitchen, making traditional nougat requires precision, patience, and a love for the art of confectionery. With the right ingredients and techniques, you can create a delightful treat that will impress your friends and family.

Nougat Production and Manufacturing

Nougat production on a larger scale involves specialized equipment and streamlined processes to meet the demands of the market. Confectionery companies employ sophisticated machinery and techniques to ensure consistent quality and efficiency in nougat manufacturing.

One of the key steps in the production of nougat is the cooking of the sugar or honey syrup. This syrup is heated to a specific temperature using a candy thermometer to achieve the desired consistency. The syrup is then poured into a large mixing bowl where it is combined with beaten egg whites and other ingredients such as nuts and fruits.

Once the ingredients are mixed thoroughly, the nougat mixture is transferred to a confectionery machine known as a depositor. The depositor is responsible for shaping and forming the nougat into its final desired size and shape. This machine ensures that each piece of nougat is uniform and consistent in texture.

After shaping, the nougat is cooled to set and harden. This can be done in large cooling chambers or using refrigeration units. Once the nougat has hardened, it is cut into individual pieces and packaged for distribution.

Syrup cookingCandy thermometer, large mixing bowl
Mixing ingredientsConfectionery depositor
Shaping and formingConfectionery depositor
CoolingCooling chambers or refrigeration units
Cutting and packagingPackaging machinery

Overall, nougat production requires a combination of skill, precision, and the use of specialized equipment. The goal is to create a delicious and visually appealing confection that meets the high standards of the market.

Different Types of Nougat

Nougat comes in different varieties, each with its distinct texture and flavor, making it a versatile treat. Whether you prefer the fluffy and chewy white nougat, the crunchy caramelized brown nougat, or the rich and nutty Viennese nougat, there is a flavor to suit every palate.

White nougat, also known as Montélimar nougat, is the most popular type. It is made by beating egg whites until stiff and then folding in sugar or honey. Sometimes, it is mixed with nuts like almonds, pistachios, or hazelnuts, as well as candied fruits for added texture and flavor. The result is a soft and chewy confection that melts in your mouth.

Brown nougat, also known as nougatine, is made by caramelizing sugar instead of using egg whites. This process gives it a rich, toasty flavor and a harder, crunchier texture. Brown nougat is often made with almonds, walnuts, or pistachios, adding a delightful nuttiness to every bite.

Viennese nougat, also known as gianduia, is made by combining beaten egg whites, sugar, and cocoa with finely ground hazelnuts or pralines. The result is a smooth and creamy nougat with a rich chocolate-hazelnut flavor. Viennese nougat is commonly used as a filling for chocolates and is a staple in many European desserts.

Type of NougatTextureFlavor
White NougatSoft and ChewySweet with hints of nuts and candied fruits
Brown NougatHard and CrunchyRich and toasty with a nutty undertone
Viennese NougatSmooth and CreamyRich chocolate-hazelnut flavor

Whichever type of nougat you choose, it is sure to satisfy your sweet tooth. From the classic white nougat to the indulgent Viennese variety, each bite is a taste of confectionery perfection.

Nougat’s Middle Eastern Origins and Worldwide Spread

Nougat has a fascinating history, originating from the Middle East and finding its way into the hearts and taste buds of people around the world. The origins of nougat can be traced back to ancient Persia, where it was known as “nawgan,” a sweet confection made with sugar and nuts. It was a favorite treat among the royalty and nobility of the Middle East.

As trade routes expanded, nougat made its way to Europe, specifically Spain, Italy, and France. In Spain, nougat became known as “turrón” and quickly gained popularity, especially during the Christmas season. The Spanish turrón is traditionally made with almonds and honey, giving it a unique flavor and texture.

In Italy, nougat is known as “torrone” and is often associated with the regions of Cremona and Lombardy. Italian torrone is typically made with honey, sugar, and a variety of nuts, such as almonds or hazelnuts. It is often enjoyed during special occasions and festivals, and each region has its own unique recipe and variation.

In France, nougat is called “nougat de Montélimar” and is named after the town of Montélimar. French nougat is made with honey, sugar, and almonds, and it is known for its soft and chewy texture. It has become a beloved treat throughout the country and is often enjoyed as a dessert or a snack.

CountryNougat NameMain Ingredients
SpainTurrónAlmonds, Honey
ItalyTorroneHoney, Sugar, Nuts
FranceNougat de MontélimarHoney, Sugar, Almonds

“Nougat is a true delight that has traveled across centuries and continents. Its Middle Eastern origins and subsequent spread to Europe have allowed it to evolve and adapt, resulting in the diverse variations we enjoy today.” – Nougat Enthusiast


Making homemade nougat allows you to indulge in the sweet delight while unleashing your creativity in the kitchen. Whether you’re a seasoned chef or a novice baker, creating this Italian nut and nougat confection, known as torrone, can be a gratifying experience. By following a few simple steps and using quality ingredients, you can enjoy the flavors and textures of nougat right at home.

Nougat, with its roots in Middle Eastern cuisine, has found its way into the hearts and taste buds of people around the world. This delightful treat has three main variations: white, brown, and viennese. White nougat is the most common type, made with beaten egg whites, sugar or honey, and occasionally nuts and candied fruits. Brown nougat, on the other hand, is crafted with caramelized sugar, resulting in a harder and crunchier texture. Viennese nougat combines beaten egg whites, sugar, hazelnuts or pralines, and cocoa to create a rich and delectable treat.

Making nougat does require a few essential tools, such as a candy thermometer and a whisk, along with ample patience. The process involves cooking the sugar or honey to a specific temperature, and then gradually incorporating the beaten egg whites. This delicate balance of temperature and technique ensures the nougat achieves the perfect consistency.

Once your homemade nougat is complete, it’s important to handle the sticky mixture with care. You can shape it into bars or bite-sized pieces, and optionally wrap them in edible rice paper for added presentation. Proper storage is also key to maintaining the freshness and texture of your nougat. To keep it at its best, store it in an airtight container in a cool and dry place.

So why not embark on a nougat-making adventure? With its rich history, diverse flavors, and endless possibilities for customization, homemade nougat is a delightful treat that is sure to impress family and friends. Whether enjoyed during the holiday season or as a year-round indulgence, creating your own batch of torrone is a sweet endeavor that will leave you with a sense of accomplishment and a mouthful of deliciousness.


How is nougat made?

Nougat is made by mixing beaten egg whites, sugar or honey, and sometimes nuts and candied fruits. The mixture is heated and then allowed to cool and set.

What are the different types of nougat?

There are three main types of nougat: white, brown, and Viennese. White nougat is made with beaten egg whites, sugar or honey, and sometimes nuts and candied fruits. Brown nougat is made with caramelized sugar instead of egg whites and is harder and crunchier. Viennese nougat contains beaten egg whites, sugar, hazelnuts or pralines, and cocoa.

Where did nougat originate?

Nougat originated in the Middle East and later spread to Spain, Italy, and France.

What equipment do I need to make nougat?

To make nougat, you will need a candy thermometer, a whisk, and patience. The candy thermometer will help you monitor the temperature of the sugar mixture, ensuring it reaches the correct consistency.

How do I handle the sticky nougat mixture?

When working with nougat, it’s important to lightly oil your hands and utensils to prevent sticking. You can also dust your work surface with powdered sugar or cornstarch to make it easier to handle the nougat.

How should I store homemade nougat?

Homemade nougat should be stored in an airtight container at room temperature. It is best to separate the layers of nougat with parchment paper to prevent sticking.

Can you provide a recipe for Italian nut and nougat confection (torrone)?

Certainly! Here is a recipe for Italian torrone: Ingredients: almonds, honey, sugar, egg whites, edible wafer paper. Instructions: (1) Toast the almonds in a dry pan until lightly golden. (2) In a saucepan, combine the honey and sugar over medium heat, stirring until the sugar has dissolved. (3) In a separate bowl, beat the egg whites until stiff peaks form. (4) Slowly pour the honey-sugar mixture into the egg whites, folding gently until well combined. (5) Add the toasted almonds and mix until evenly distributed. (6) Line a rectangular mold with edible wafer paper and pour the nougat mixture into it, pressing it down firmly. (7) Allow the torrone to set at room temperature for several hours or overnight. (8) Once set, remove the torrone from the mold and cut into individual bars or squares. Enjoy!

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