Today in Food History – March 26th

Today in Food History –  March 26th

- National Nougat Day

Here’s what Wikipedia says:

“Nougat is a term used to describe a variety of similar confectioneries made with sugar or honey, roasted nuts (almonds, walnuts, pistachios or hazelnuts are common, but not peanuts) and sometimes chopped candied fruit. The consistency of nougat can range from chewy to hard depending on its composition, and it is used in a variety of candy bars and chocolates.

There are two basic kinds of nougat: white and brown. White nougat is made with beaten egg whites and is soft, whereas brown nougat (called nougatine in French) is made with caramelized sugar and has a firmer, often crunchy texture.”

Personally, I prefer the crunchy texture ~ Bon Appétit!

Check out recipe for Chewy Almond Nougat under “Kitchen Love” Page

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© by rgb for “On Dragonfly Wings with Buttercup Tea”, 2011

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About becca givens

Becca is an artist, poet, and animal communicator. She delights in cooking, nurturing, and sharing a rich spiritual life with others on the Path.
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One Response to Today in Food History – March 26th

  1. trisha says:

    sounds really tasty becca.

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