Nougat

White nougat is made from a meringue beaten with hot syrup until thick and glossy, then studded with almonds, pistachios or hazelnuts. The hotter the syrup is cooked, the firmer and chewier the finished nougat. Montélimar nougat from France and Spanish turrón are well-known versions.

Nougat is very sticky, so it is often spread between sheets of edible wafer paper before cutting. Brown nougat skips the egg whites and is made with caramelized sugar or honey, giving a crunchy, brittle-like candy.