5 Tasty Facts About Nougat

Rinaldi Nougat. Photo: Willunga Wino

Sweet treats with a cup of tea are one of my favourites.

My family knows this, so when returning from their travels, there is often a sweet treat or two tucked away for me!

Recently my mother-in-law came home from a trip to Europe, and brought back a special bar of French nougat. White, with almonds, and a chewy vanilla taste. Very more-ish!

There is more to nougat than meets the eye though. 


5 Tasty Facts About Nougat


1. There are actually three types of Nougat

The most common is the white nougat you know and love – known as torrone in Italy and Turron in Spain. The second is brown nougat (nougatine in France), and finally, Viennese or German nougat which is actually a chocolate and nut (hazelnut) praline.


Rinaldi Nougat. Photo: Willunga Wino

Rinaldi Nougat. Photo: Willunga Wino


2. Italian style Torrone nougat has something “extra”

Torrone from Italy is made from toasted almonds, sugar, honey, and egg whites as well as vanilla or citrus flavoring, and the “something extra” is that it is often sandwiched between two very thin sheets of rice paper. It usually has a soft, yielding and chewy texture. 


3. Torrone Nougat is a very pure sweet

There is usually only 6 ingredients, very reassuring compared to most sweet treats on the market with artificial this and colouring that. 

With Torrone Nougat, there is just almonds, honey, cane sugar, egg white, edible wafer paper and vanilla. 


Rinaldi Nougat. Photo: Willunga Wino

Rinaldi Nougat. Photo: Willunga Wino


4. The magic is in the almonds and honey

Magic happens when the almonds are flavoursome, perfectly roasted, and easy but crunchy to bite through. That textural contrast makes for a delicious difference against the chewy nougat. 

Equally magical is the quality of the honey. It is the honey that adds so much of the more-ish flavour in quality nougat. 


Rinaldi Nougat. Photo: Willunga Wino

Rinaldi Nougat. Photo: Willunga Wino


5. Some of the best Toronne nougat is made right here in Adelaide!

Some imported nougats from Italy taste stale and the nuts are bitter.

Others made in Australia substitute sugar (or glucose syrup/corn starch) for honey and taste bland.

The McLaren Vale area has the best almonds, and some of the best honey in Australia. Little wonder then, that some of the country’s best nougat is made right here, in Seaford, by Rinaldi Confectionary.

Trust me, you’ve never tasted a nougat so pure.

73% of the Rinaldi Toronne Nougat is almonds and honey! 

Not just any honey, three different Australian bush honeys, each lending a different flavour to their nougats. Try all three to discover your favourite!

What to expect from Rinaldi Torrone style nougat? 

The nuts always taste freshly roasted and clean. They also provide the vital crunch that makes the mouthfeel a delight. The egg white gives the nougat an elegant smooth and silky texture – never putty like. The honey adds a little stickiness to the overall texture, which is a little firmer than the traditional style.

The flavour profile varies slightly according to temperature, which influences the mouth feel and subsequently the eating experience. A gentle warming will soften it.


Rinaldi Nougat. Photo: Willunga Wino

Rinaldi Nougat. Photo: Willunga Wino

Orange Blossom Honey

The most subtle honey flavour of the three comes in warm and pure after the fresh, clean nuttiness of the almonds.


Ironbark Honey

Stronger citrus / eucalyptus comes through from the honey, giving a fresh finish – not cloying. In fact – none of them are cloyingly sweet!

Leatherwood Honey

You taste the honey immediately, strong, pure and persistent. It mingles delightfully with the perfectly crisp roasted almonds. This one has the strongest honey flavour of the three.


Thank you kindly to Literally Brilliant and Rinaldi Confectionary for the #gifted products. 



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