Turkish Hazelnuts

"A lovely traditional Turkish sweet. If you start with hazelnuts that have been skinned, there's very little effort involved. The one hour prep time includes about forty minutes where all you do is stir the nuts at ten minute intervals."
photo by KLHquilts photo by KLHquilts
photo by KLHquilts
Ready In:




  • In a large shallow baking pan, toast hazelnuts in 325º oven, 15 minutes, stirring occasionally.
  • Meanwhile, beat egg whites until foamy; gradually add sugar and salt, beating until stiff.
  • Fold in toasted hazelnuts.
  • Melt butter in same pan; spread nut mixture on top.
  • Bake 30 to 40 minutes at 325º or until nut are browned and butter is absorbed.
  • Stir nuts thoroughly every 10 minutes during baking.

Questions & Replies

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  1. Mmmmm, I enjoy hazelnuts but never thought of treating them like this. They are a pain to skin so I didn't bother and the finished product didn't suffer at all. Seriously, who doesn't like crunchy coated nuts! :D
  2. Unusual but very good. Made it with half hazelnuts, half almonds (and didn't skin either one). We actually preferred the almonds, but only slightly. I also forgot to stir it as per the last step. That turned out fine, it just formed a flat cookie that I broke apart afterward like toffee. It was a great flavor combination of sweet, buttery, salty and nutty.
  3. Oh wow. These are superb. It is very cool to have found--in April--perfect holiday gifts. I am SO GLAD I tried them. Utterly delicious!
  4. A bit of work, I thought, but well worth the raves from guests! I really loved these little tasties, but was happy enough when my friends devoured most of them ~ I think that if I make them another time it'll be as gifts or 'favors' at each place setting! Thanks for sharing the recipe! [Tagged, made & reviewed in 1-2-3 Hit Wonders]
  5. these are the BEST!! living in Oregon where hazelnut farming abounds,well, we had to try this one. and you cannot stop eating these nuts, once you get started. i have doubled the recipe with no problems. would make a nice gift at the holidays as well. yum-o!


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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