Information about nougat

Nougat is a confectionery made with sugar or honey, roasted nuts (almonds,walnuts, pistachios or hazelnuts are common) and sometimes chopped candied fruit. The consistency of nougat can range from chewy to hard depending on its composition.

 In France, where it is likely to have originated, nougat is largely associated with the Christmas season, Easter. Traditional nougat candy is produced in Montelimar (France).

There are two basic kinds of nougat: white and brown.

White nougat is made with beatenegg white and is soft, whereas brown nougat is made with caramelized sugar and has a firmer, often crunchy texture.

STORY :

Nougat appeared in the city of Montélimar towards the second half of the 17th century. The first official documents in which it is mentioned go back to April 1701.

At that time, nougat was a tradition of family recipes and was made for festive occasions like Christmas.

An event increased its popularity: The prince, on his way back to Paris, had to pass through Languedoc and Provence (regions in the south of France). His arrival was announced long beforehand in cities that they had to cross thus allowing the time to prepare a welcome worthy of their magnificence.

January 2nd, 1701, during their passage in Montélimar a gift of nougat was given to his Royal Highnesses.

Since then, the city of Montélimar has offered its prominant guests this well renown candy.

Ingredients for French Nougat

• ½ lb. confectioners' sugar
• ¼ lb. almonds, blanched and finely chopped
• Confectioners' chocolate

Instructions

1. Put sugar in a saucepan, place on range, and stir constantly until melted; add almonds, and pour on an oiled marble.
2. Fold mixture as it spreads with a broad-bladed knife, keeping it constantly in motion.
3. Divide in four parts, and as soon as cool enough to handle shape in long rolls about one-third inch in diameter, keeping rolls in motion until almost cold.
4. When cold, snap in pieces one and one-half inches long.
5. This is done by holding roll at point to be snapped over the sharp edge of a broad-bladed knife and snapping.
6. Melt confectioners' chocolate over hot water, beat with a fork until light and smooth, and when slightly cooled dip pieces in chocolate and with a two-tined fork or bonbon dipper remove from chocolate to oiled paper, drawing dipper through top of each the entire length, thus leaving a ridge.
7. Chocolate best adapted for dipping bonbons and confections must be bought where confectioners' supplies are kept.