It’s a rare event for me to pick up a candy bar these days, because I tend to find myself reaching more for gummi things, or sour things, or fancy chocolates. A recent purchase (okay, complete and utter gorge) at a local candy store brought these to my attention. Being a sale item and European to boot, I had to have one (or possibly two. Not that I would admit to that.)

Nougat, of the European variety, is nothing at all like you find in a Snickers bar. It’s not a foamy, aerated, vaguely malty thing sandwiched between other things. Good nougat is something special; something which has very few ingredients and definitely nothing resembling sucrose or milk powder.

Traditional nougat is usually made with egg whites, honey and/or sugar, cooked together to achieve a white creamy consistency. It often includes roast nuts and dried fruits, and is often sold in bars or blocks lined with rice paper. It’s a popular Italian treat (where it is known as torrone) but you can find it in various guises all through Europe. Nougat in this form can be anything from very chewy to rock solid and can often include more exotic ingredients like dried cranberries, pistachios, and coffee.
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