The Complete Guide to Nougat: Varieties, Ingredients, Storage, and Home Baking

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Because honey is naturally hygroscopic, storing nougat requires careful defense against ambient humidity. If exposed to open air, the sugars pull water from the atmosphere, causing the crisp surface to sweat and turn into an unappealing syrup glaze. Store cut pieces wrapped tightly in parchment or wax paper inside an airtight tin at a steady temperature between 60°F and 68°F (15°C, 20°C). Avoid refrigeration at all costs; refrigerator moisture condenses on the cold sugar the second it returns to room temperature, ruining the texture.

The confection holds a celebrated spot on international culinary calendars. Food historians and confectioners commemorate its heritage during National Nougat Day, observed annually in mid-spring (recorded by confectionery societies and calendars on April 13 and late March across different regions). Confectionery guilds use the date to emphasize the survival of regional candy houses, reminding modern consumers that real nougat is an intricate work of culinary physics, not an industrial factory shortcut.