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18 servings, about 4 (1-1/4-inch) pieces each
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Preheat oven to 375°F. Soak hazelnuts in cold water for 1 minute. Drain, but don't dry. Bake 10 minutes, or until skins begin to flake off. Place a few of the nuts in damp dish towel and rub to remove the skins. Repeat.
The nuts should be kept warm when making turron. After blanching or roasting, cover nuts with foil to keep warm. Previously peeled or blanched nuts can be warmed in 200°F oven for 15 minutes.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.