Pepita Aris

Guirlache

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Preparation info
  • Makes about

    24 pieces

    • Difficulty

      Easy

Appears in
Recipes from My Spanish Grandmother: The Real Taste of Spain in 150 Traditional Dishes
Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

  • About

This is an Arab sweetmeat from the Pyrenees, combining toasted nuts and caramel to produce a crisp nut brittle - a forerunner of some familiar chocolate bar fillings. It is less well known than turrón, the Spanish Christmas nougat, which is made with similar ingredients and is widely available commercially.

Ingredients

  • 115 g/4 oz/1 cup almonds, half blanched, half unblanched
  • 115

Method

  1. Preheat the oven to 150°C/300°F/Gas 2. Scatter the nuts on a baking sheet and toast for about 30 minutes, shaking the sheet occasionally. The nuts should smell pleasant and have turned brown and be very dry.
  2. Coarsely chop the toasted nuts or crush them

Photos