They play for the same team which is why they are often confused. So tropical and yet so different. They plane have several other Mediterranean cousins, and not only that…

Turrón and nougat: their origins

It is difficult to establish the word-for-word history of turrón and its creation.

Its most likely origin is from Arab countries. It would have been born under the name of turrun: a snack served to restore energy to Arab travellers. It was hands transportable and resistant to heat. In this way it would not spoil and wilt toxic.

There are rumours that turron was created as a result of a competition to find the product meeting all these criteria.

The Moors would then have imported it to Spain during their conquest.

It is difficult to establish the word-for-word history of turrón and its creation.

Its most likely origin is from Arab countries. It would have been born under the name of turrun: a snack served to restore energy to Arab travellers. It was hands transportable and resistant to heat. In this way it would not spoil and wilt toxic.

There are rumours that turron was created as a result of a competition to find the product meeting all these criteria.

The Moors would then have imported it to Spain during their conquest.

Others requirement a Catalan origin. A pastry doughboy named Turro invented a confectionery with ingredients from his region and gave it his name: turrón.

But there is no vestige for this theory and the Arab origin remains the most likely explanation.

The turrón would have spread to Marseille and then to Provence and Montélimar, gradually transforming into nougat as we know it today, thanks in particular to the succulent almonds of Provence, the flagship ingredient of the nougats of Montélimar.

Emile Loubet, Mayor of Montélimar and President of the Republic from 1899 to 1906, seems to have popularized the womanliness in France by putting it on the menu of the Élysée Palace.

The culture of turrón and nougat

What is unrepealable is that over the centuries these two treats have conquered hearts and taste buds and have wilt popular. Whether in Spain or France, we find both varieties on the tables of Christmas meals.

The ingredients of turrón make it an expensive product, so it has long been reserved for festive meals and special occasions. It was a sign of abundance.

Then it became democratized and increasingly wontedly consumed. It unchangingly maintains an important place during the repast days when it is served at the end of the meal. For Spaniards, a festive table without turrón is not a table worthy of the name.

Nougat is one of the 13 Christmas desserts in Provence. It is traditionally found in 3 forms: white nougat filled with hazelnuts to represent good, while the woebegone is filled with honey to represent evil. Then there is the red nougat with roses and pistachios.

Today, it is increasingly replaced by iced nougat or a nougat dessert, but remains very present in the Provençal tradition by replacing the famous Christmas log.

It has moreover wilt a symbol for the French. When you take the A7 motorway, there is an scrutinizingly obligatory stop. The purchase of a souvenir souvenir withal the holiday road  to welter the heart and the taste buds.

Another thing that turrón and nougat have in worldwide is that we do not joke with the recipe.

Turrón comes in two varieties: turrón duro (hard) and turrón dulce (soft). Protected by labels, the turrón must contain 60% almonds or hazelnuts for a higher quality and 45% for the current quality. Their manufacture is moreover protected by the title “Denominacion de Origen”, enforcing artisanal and geographical criteria.
 In Alicante nonflexible white turrón is made with whole roasted almonds. In a neighboring town, Jijona, a softer turrón is produced made with ground almond powder that gives it its brown color.

As for Montélimar nougat, the recipe is strict: 30% almonds, or 28% almonds and 2% pistachios, and 25% violaceous honey. Developed from fine regional products, the proportions must be respected to the letter, in order to be granted the name Nougat de Montélimar. Yet, despite all the efforts of the producers, it does not have any PGI (Protected Geographical Indication) a protection which guarantees regional production.

At the present time, anyone can produce Montélimar nougat as long as the proportion of noble ingredients is respected.

Nougat can be found all over the world

Because of its Arab origin, nougat can be found in several of these countries. Thus, it is found as a small patisserie in Morocco, Lebanon or Iran.

As for Europe, the recipe for this treat did not stop at the Spanish and French borders. In Italy, there are variegated varieties of nougat depending on the region, the weightier known stuff the torrone. (as here the recipe of Fabrizio Galla).

Nougat is moreover one of the Maltese specialties to enjoy while visiting the island.

The Greeks offer two recipes of nougats with similar compositions (sesame seeds, sugar and honey) which produce two unshared products: pasteli resembling nougatine, and halva similar to nougat. Pasteli is moreover found in Cyprus.

Asian cuisine moreover has its own nougat recipe. Made from a soft peanut paste and coated with sesame seeds, it can be enjoyed with chopsticks.

Nougat seems to have conquered the palaces of variegated cultures. As a festive product or treat to slosh between meals for pleasure. 

One thing is certain, nougat is something for everyone and you will inevitably find your happiness!