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Nougat (US: NOO-gət, UK: NOO-gah, or UK: NUG-ət; French pronunciation: [nuɡa]; Azerbaijani: لوکا; Persian: نوقا) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word nougat comes from Occitan pan nogat (pronounced [ˈpa nuˈɣat]), seemingly from Latin panis nucatus 'nut bread' (the late colloquial Latin adjective nucatum means 'nutted' or 'nutty').
There are three basic kinds of nougat. The first, and most common, is white nougat (mandorlato or torrone in Italy, turrón in Spain), made with beaten egg whites and honey; it appeared in Cologna Veneta, Italy, in the early 15th century, in Alicante, Spain with the first published recipe in the 16th century, and in Montélimar, France, in the 18th century. The second is brown nougat (nougat noir in French, literally \"black nougat\"), which is made without egg whites and has a firmer, often crunchy texture. The third is the Viennese or German nougat which is essentially a chocolate and nut (usually hazelnut) praline.
So I should have just gotten the nougat, but the nougat was the reach flavor to the gianduja standby.
Very good with cream cake, and also with strawberry nougat, which is quite sweet and still fruity.
-- The confection known as nougat consists usually of a paste filled with chopped nuts.
The filling - described as nougat - is predominantly a hazelnut paste with a little bit of cinnamon.
There's a parallel universe here: people know less about what constitutes "nougat" than they do about the far reaches of our galaxy.
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