Nougat~~~~

Nougat (US pronunciation: /ˈnuːɡɪt/ NOOG-get or UK pronunciation: /ˈnʌɡɪt/ NUG-get; French pronunciation: ​[nu.ga]) is a variety of similar traditional confectioneries made with sugar and/or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and recently macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat can range from soft and chewy to hard and crunchy depending on its composition, and it is used in a variety of candy bars and chocolates. The word nougat comes from Occitan pan nogat (pronounced [ˈpa nuˈɣat]), from nux gatum, which means nutbread. There are three basic kinds of nougat: The first, and most common, is white nougat (which appeared in Cremona, Italy in the early 15th century and later in Montélimar, France, in the 18th century) which is made with beaten egg whites and honey. The second is brown nougat (referred to as "mandorlato" in Italy and nougatine in French) 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.