Particularly popular in southern Europe, this confection is made with sugar or honey, roasted nuts (such as almonds, walnuts, pistachios or hazelnuts) and sometimes chopped candied fruit. It can be chewy or hard and is variously colored. White nougat is made with beaten egg white and is therefore softer. Brown nougat is made with caramelized sugar and, in addition to being a darker color, is normally firmer in texture.
The New Food Lover's Companion (2nd ed.) by Sharon Tyler Herbst