Nougat vs. Caramel — What's the Difference?

Nougat is a confection made by mixing honey or sugar with whipped egg whites and roasted nuts, often almonds or pistachios, to create a chewy or sometimes hard texture. It's a versatile sweet that can be found in candy bars, as a dessert on its own, or as a filling in various confections. Its origins can be traced back to ancient times, with variations found in different cultures. Caramel, on the other hand, is created by heating sugar until it breaks down and becomes liquid, then turns into a golden-brown color. It can be made into a soft, chewy texture or a harder, brittle form, depending on the cooking time and ingredients added, such as milk or butter, which result in a rich, buttery flavor. Caramel is used in a wide array of desserts, from toppings for ice cream to fillings in chocolates, or even as a flavoring for beverages.

While both nougat and caramel are sweets that rely on the caramelization of sugar for their flavors, the key difference lies in their ingredients and texture. Nougat is characterized by its light, airy texture and the inclusion of nuts, providing a crunchy contrast. Caramel's texture ranges from liquid to solid, with a melting, smooth quality that lacks the crunch unless other ingredients are added.

The making of nougat requires precise temperature control to ensure the sugar syrup reaches the right consistency before being mixed with beaten egg whites. This process creates a meringue-like mixture that is then combined with nuts. The process for caramel is less complex but requires careful monitoring to avoid burning the sugar, which can quickly turn the sweet treat into a bitter mess.

In terms of culinary uses, nougat is more commonly found in confectionery items like candy bars and traditional sweets, particularly in European and Middle Eastern cuisines. Caramel, with its versatile nature, is used more broadly in a range of desserts across various cultures, from sauces and glazes to candies and dessert components.