[8] Turrón is produced in Spain; nougat in southern France; torrone, mandorlato, cupeta, and cubbaita in Cremona, Taurianova, and Sicily in Italy;[9] mandolato or mandola in Greece; mandolate or torrone in Brazil; mandulat in Dalmatia in Croatia;[10] and qubbajt in Malta (where it is sold in village festivals).

The nougat that appears in many candy bars in the United States and United Kingdom differs from traditional recipes and consists of sucrose and corn syrup aerated with a whipping agent (such as egg white, hydrolyzed soya protein or gelatine); it may also include vegetable fats and milk powder.

Varieties of nougat are found in Milky Way, Reese's Fast Break, Snickers,[11] Double Decker, Zero, and Baby Ruth bars.

[12][13] In Britain, nougat is traditionally made in the style of the southern European varieties, and is commonly found at fairgrounds and seaside resorts.

In addition, some manufacturers use edible rice paper to prevent the nougat from being deformed, which may affect the taste depending on the amount used.

Spanish nougat known as turrón follows the traditional recipes with toasted nuts (commonly almonds), sugar, honey, and egg whites.

[15] Torrone from Italy includes these same basic ingredients as well as vanilla or citrus flavouring, and is often sandwiched between two very thin sheets of edible rice paper.