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. White nougat is made with beaten egg white and is soft, whereas brown nougat is made with caramelized sugar and has a firmer texture.

Nougat is particularly popular in southern Europe, for example in France in Montélimar and in Spain at Christmas (where it is called turrón or torró).

The nougat found in many modern candy bars is not very similar to traditional nougat recipes, being a mixture of sucrose and corn syrup aerated with a whipping agent such as egg albumen or hydrolyzed soya protein. It may also have vegetable fats, milk powder and nuts added.

Spanish turrón follows the traditional recipes with toasted almonds (66%), sugar, honey (12%) and egg white with a net weight of c. 300 g.