Nougat is a family of confections made with sugar or honey, roasted nuts, whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word nougat comes from Occitan pan nogat, seemingly from Latin panis nucatus 'nut bread'.
Nougat bar
Nougat of Tabriz
Turrón de Alicante (top) and turrón de Jijona (bottom)
Viennese nougat, a German-style variety with finely ground hazelnuts produced since 1920
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French patissier and the confiseur.
This Krokan is a traditional Scandinavian baker's confection.
Some Indian confectionery desserts from hundreds of varieties. In certain parts of India, these are called mithai or sweets. Sugar and desserts have a long history in India: by about 500 BCE, people in India had developed the technology to produce sugar crystals. In the local language, these crystals were called khanda (खण्ड), which is the source of the word candy.
Jordan almonds. Sugar-coated nuts or spices for non-medicinal purposes marked the beginning of confectionery in late medieval England.
Petits fours are baker's confections.
