Below is a list of all known varieties for Nougat. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Nougat (Almond) | A common nougat (either white or dark) featuring whole or chopped almonds. |
| Nougat (Chewy Bar Grade) | Nougat that is cooked specifically for inclusion in candy bars (e.g., Milky Way), resulting in a highly chewy, stable, and slightly sticky texture. |
| Nougat (Chocolate-Flavored) | A chewy nougat (either white or dark) that is flavored with cocoa powder or has chocolate swirled in. |
| Nougat (Dark/Honey-Free) | Nougat where honey is replaced by caramelized sugar, resulting in a firmer, darker, richer confection. |
| Nougat (French/White) | The traditional, light-colored nougat (e.g., Torrone) made with honey, egg whites, and whole nuts; soft and chewy. |
| Nougat (Hard Italian) | A crunchy, firm nougat made by cooking the sugar and egg whites to a very high temperature. It has a glass-like crunch and is difficult to chew. |
| Nougat (Montélimar) | A specific, protected variety of French white nougat, containing at least 30% almonds and 2% pistachios, flavored with honey. |
| Nougat (Spanish Turrón - Alicante) | A traditional Spanish hard nougat, made with whole almonds, honey, sugar, and egg whites, typically brittle. |
| Nougat (Spanish Turrón - Jijona) | A traditional Spanish soft nougat, where the almonds are ground into a smooth, oily paste with honey and sugar. |