It is Official , Google´s Android division just unveiled in June 30, 2016 the name of the upcoming new mobile version of its OS as Android 7.0 Nougat.
As a candy a really like the best Nougat the one made in Spain Alicante, where you can ask in spanish about it as a TURRÓN.
History of the NOUGAT:
Many legends exist around nougat’s origins. The early recipes of white nougat were found in a Middle Eastern book in Baghdad the 10th century where it was borrowed from Central Asia. That nougat was called ناطف nāṭif. One of these recipes indicates that the nāṭif comes from Harran, a city located between Urfa (now in southeast Turkey) and Aleppo, Syria. Mention of nāṭif was found in a triangle between Urfa, Aleppo, and Baghdad. At the end of the 10th century, the traveler and geographer Abū al-Qāsim Muḥammad ibn Ḥawqal wrote that he ate some nāṭif in Manbij, Syria, and in Bukhara, Uzbekistan.
Distribution and popularity
In southern Europe, where it is likely to have originated, nougat is largely associated with the Christmas season
Turrón, a candy related to the traditional French nougat, is produced in Spain (turrón, or, in Catalan, torró) and some neighboring parts of France,
in Cremona, Taurianova and Sicily in Italy (where it is called torrone, or Cupeta from LatinCupedia; the most famous Sicilian nougat is called cubbaita), Greece (where it is known as mandolato), Malta (where it is known as qubbajd and sold in village festivals), and it was customized in Tabriz in Iran with the same name.
The "nougat" used as an ingredient in many modern candy bars in the United States and United Kingdom is different from traditional recipes, being a mixture of sucrose and corn syrup aerated with a whipping agent such as egg white or hydrolyzed soya protein or gelatine. It is a preferred and often used ingredient of large candy companies, being inexpensive to make and used as a "filler". It may also have vegetable fats and milk powder added, and is typically combined with nuts, caramel, or chocolate. In contrast, some American confections feature such "nougat" as the primary component, rather than one of several. Varieties of nougat are found in 3 Musketeers, Double Decker, ZERO bars, and Baby Ruth bars.
In Britain, nougat is traditionally made in imitation of the southern European varieties and is still commonly found at fairgrounds and the seaside. The most common industrially produced type is coloured pink and white, the pink often fruit flavoured, and sometimes wrapped in edible rice paper with almonds and cherries, sometimes substituted for peanuts, or omitted altogether.
Spanish turrón follows the traditional recipes with toasted almonds, sugar, honey, and egg whites. It has a minimum 60% almond content.
Torrone from Italy includes these same basic ingredients as well as vanilla or citrus flavoring, and is often sandwiched between two very thin sheets of rice paper. In the Venetian town of Cologna Veneta is produced mandorlato, always based on honey, sugar, egg whites and almonds (mandorle in Italian) but with a different taste and harder to bite thantorrone. Cologna Veneta is well known for its nougat production.
"Wiener (Viennese) Nougat" is a variant which contains only sugar, cocoa butter, nuts, and cocoa mass, and has a mellow consistency. The nuts used for Viennese nougat are usually hazelnuts. In both Germany, Sweden and Denmark, Viennese nougat is what has traditionally been associated with and labelled as nougat, while in Sweden and Denmark the original nougat is referred to as "French nougat". In Germany, gianduja is traditionally called nougat.