What is Nougat? An Overview
Nougat is a diverse family of confections made with sugar or honey and often includes nuts and whipped egg whites. Its name comes from the Old Occitan word "nogat," meaning nutcake. While the base ingredients are simple, the resulting flavor and texture can vary dramatically depending on the recipe and regional tradition.
There are two primary categories of nougat: white nougat and brown nougat. A third variant, Viennese nougat, also exists. These types differ significantly in their preparation, ingredients, and, crucially, whether or not they include hazelnuts.
The Role of Hazelnuts in Different Types of Nougat
White Nougat: Often Without Hazelnuts
White nougat, or nougat blanc, is made from whipped egg whites, honey, and sugar, which give it a light, fluffy, and sometimes chewy texture.
- Typical Ingredients: Almonds are the most traditional nut used in white nougat, such as in the classic Spanish turrón de Alicante and Italian torrone. Candied fruits like cherries or citrus peel are also common additions.
- Hazelnut Presence: While hazelnuts can be included, they are not the standard nut for this variety. For example, the famous French Nougat de Montélimar primarily uses almonds and pistachios.
Brown Nougat: Where Hazelnuts Are a Key Player
Brown nougat, also known as nougatine or a gianduja-style paste, is made from caramelized sugar and nuts, without the addition of egg whites.
- Typical Ingredients: This type is often defined by the rich, deep flavor of hazelnuts. The chocolate-hazelnut paste known as gianduja, originating from Turin, is a prime example of brown nougat.
- Hazelnut Presence: Here, hazelnuts are a defining ingredient. The combination of finely ground roasted hazelnuts with cocoa and sugar creates the smooth, melt-in-your-mouth texture characteristic of this nougat type.
American Candy Bar Nougat: The Industrial Interpretation
In the United States, nougat often refers to a softer, more aerated concoction used as a filling in commercial candy bars.
- Typical Ingredients: Unlike traditional European nougat, the American version uses corn syrup, gelatin, or hydrolyzed soy protein as a whipping agent instead of egg whites. Peanuts are a very common addition, as seen in candy bars like Snickers.
- Hazelnut Presence: Hazelnuts are not typically found in most American candy bar nougats. Instead, they are more often featured in specialty European or artisanal products.
The Origins of Hazelnut-Based Nougat
The use of hazelnuts in nougat has a long and interesting history, particularly in the Piedmont region of Italy. During the 19th century, a British blockade led chocolatiers in Turin to experiment with readily available local ingredients. Michele Prochet of Caffarel famously used finely ground roasted hazelnuts to create gianduja, a key component of many hazelnut-based nougats. This innovation proved so successful that hazelnut nougat became a staple in Central and Northern European confectionery, establishing a tradition distinct from the almond-based nougats of the Mediterranean.
A Comparison of Nougat Varieties and Their Nut Content
| Feature | White Nougat (e.g., Torrone) | Brown Nougat (Gianduja) | American Candy Bar Nougat |
|---|---|---|---|
| Primary Nuts | Almonds, pistachios, walnuts | Hazelnuts | Peanuts |
| Presence of Hazelnuts | Possible, but not standard | Key defining ingredient | Rarely, except in specialty products |
| Sweetener | Honey, sugar | Caramelized sugar | Corn syrup, sugar |
| Aerating Agent | Whipped egg whites | None (caramelized paste) | Gelatin, hydrolyzed protein |
| Texture | Chewy, marshmallow-like | Smooth, soft, melt-in-the-mouth | Soft, fluffy, pliable |
| Regional Origin | Mediterranean, Middle East | Central/Northern Europe (Piedmont, Italy) | United States |
Culinary Uses and Modern Variations
Beyond its traditional bar form, nougat's versatility lends itself to numerous culinary applications.
- Pralines and fillings: Brown hazelnut nougat is a classic filling for pralines and chocolates, valued for its rich flavor and creamy texture.
- Ice cream: Nougat ice cream, a staple in many dessert parlors, incorporates nougat pieces for flavor and texture.
- Spreads: The evolution of hazelnut nougat led directly to the creation of popular hazelnut chocolate spreads.
- Regional Specialties: In Taiwan, nougat has been adapted to include milk powder, cream, and a variety of nuts and dried fruits, including hazelnuts, reflecting local tastes.
A Critical Look at Ingredients and Allergies
For those with nut allergies, it is essential to read labels carefully, as nougat can contain a variety of nuts or be produced in facilities that handle multiple types. While white nougat may primarily contain almonds, there is always a risk of cross-contamination. Brown nougat, especially those based on gianduja, is almost guaranteed to contain hazelnuts. Always check for specific warnings regarding tree nut allergens.
The History of Nougat: A Sweet Confection with a Long Past
Conclusion: The Final Verdict on Hazelnuts
Ultimately, whether a nougat contains hazelnuts depends on the variety. Classic white nougat often prioritizes almonds, while the rich, creamy flavor of hazelnuts is the star of brown nougat and its chocolate-hazelnut cousins. The industrial nougat found in many American candy bars typically contains peanuts, with hazelnuts being less common. By understanding the key differences between these varieties, consumers can make an informed choice and avoid allergens, ensuring they get the type of nougat they expect.
