Hazelnut Turrón

Ingredients

• 6 tablespoons honey
• 0.5 kg sugar
• water
• hazelnuts, roasted and chopped
• wafer sheets (obleas)

Instructions

1. Bring the necessary water to a boil with six tablespoons of honey and half a kilogram of sugar. When the mixture reaches the hard-crack stage (punto de caramelo), add the roasted hazelnuts that have been broken into small pieces. Stir rapidly, then remove from heat and spread the mixture between wafer sheets (obleas). Press firmly to set.