A: Like falafel and the number “0,” nougat is a product of Middle Eastern genius. Originally made from a mixture of honey, nuts, and spices, the basic recipe was transplanted to Greece where it lost the spices and gained the name “nugo.” Later, cultural exchanges brought the treat to France, where it became “nougat,” and the recipe switched from calling for ground walnuts to ground almonds.
In 1650, the French made another change for the better, adding beaten egg whites and creating the fluffier, modern nougat texture. As for the first commercial nougat factory, that took a little longer to set up. It opened in Montelimar, France, in the late 18th century, and today, the area is renowned for its nougat, with about a dozen manufacturers producing the sugary treat.
But what about that nougat you’re probably familiar with from candy bars? Well, we’re sad to say that’s not “true nougat.” The imitation stuff is chewier, less almond-y, and contains enough artificial preservatives to make a French candy-maker cry.Powered by Sidelines