Nougatine is caramelized sugar cooked to about 320-350°F (160-177°C) and poured out to cool into a thin, brittle, golden-brown sheet, unlike nougat, which is a soft, chewy mass of whipped egg whites, sugar, and nuts. Despite the similar name, classic nougatine contains no nuts or other ingredients, just pure caramelized sugar, though some cooks add ground almonds. In French pastry, it's broken into shards or shaped into curls to garnish cakes, tarts, and ice cream, and it can also be ground into a powder to flavor batters and fillings. Similar confections exist elsewhere: Italian croccante adds nuts to the caramelized sugar, and Spanish turrón duro is a honey-and-toasted-almond version popular at Christmas. Because it's brittle, nougatine should be stored airtight and handled carefully to avoid cracking.