Turrón is produced in Spain nougat in southern France torrone, mandorlato, cupeta, and cubbaita in Cremona, Taurianova, and Sicily in Italy mandolato or mandola in Greece and qubbajt in Malta (where it is sold in village festivals). The second is brown nougat ( nougat noir in French, literally 'black nougat' croccante in Italian, meaning 'crunchy'), which is made without egg whites and has a firmer, often crunchy texture. In Alicante, Spain there are several published recipes in the 16th century, for instance ”La Generosa Paliza” by Lope de Rueda and other novels written by Cervantes and in Montélimar, France, in the 18th century ( Nougat of Montélimar). The first, and most common, is white nougat or Persian nougat ( gaz in Iran turrón in Spain), made with beaten egg whites and honey it appeared in the early 7th century in Spain with Arabs. The word nougat comes from Occitan pan nogat ( pronounced ), seemingly from Latin panis nucatus 'nut bread' (the late colloquial Latin adjective nucatum means 'nutted' or 'nutty').

The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. Nougat ( US: / ˈ n uː ɡ ə t/ NOO-gət, UK: / ˈ n uː ɡ ɑː/ NOO-gah French: Azerbaijani: nuqa Persian: نوقا) is a family of confections made with sugar or honey, roasted nuts ( almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit.

Clipsy nougat