Guirlache
Almond brittle
Guirlache: Zaragoza's Christmas almond brittle, glassy caramel set around toasted almonds
Every December, the old confectioners of Zaragoza stack trays of guirlache in their windows: snapped slabs of toasted almonds held in a dark, glassy caramel, sometimes speckled with tiny coloured sugar sprinkles on top. It is eaten after Christmas dinner alongside turrón and dried fruit, and it keeps for weeks in a tin. Made only from almonds, sugar and a few drops of lemon, it is vegan and gluten free. A common mistake is stirring the caramel while the sugar melts, which makes it crystallise into grainy lumps; swirl the pan instead. Chef's tip: warm the almonds in the oven before they go into the caramel; cold nuts make it seize and set before you can spread it.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 12
Ingredients
- 9 oz caster sugar
- ½ tsp lemon juice
- 1 tsp mild olive oil or sunflower oilfor the tray
- 1 tbsp aniseed sprinkles or coloured sugar sprinkles (optional)
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Method
0/6 doneStep 1: Heat the oven to 350°F (300°F fan). Spread 9 oz whole almonds, skin on on a tray and toast for 10 to 12 minutes, until they crack open to a pale gold inside. Keep them warm in the switched-off oven.
12 minStep 2: Brush a sheet of baking paper (or a marble slab) and a rolling pin or spatula with 1 tsp mild olive oil or sunflower oil.
Step 3: Put 9 oz caster sugar and ½ tsp lemon juice in a heavy pan over a medium heat. Let the sugar melt without stirring, swirling the pan gently as it liquefies, until it is all dissolved and turns a deep amber, about 160 to 350°F, 8 to 10 minutes. Molten sugar causes serious burns, so keep children well away.
10 minStep 4: Take off the heat, tip in the warm almonds and stir quickly with a wooden spoon until every nut is coated.
1 minStep 5: Pour onto the oiled paper and spread straight away with the oiled rolling pin into a layer about 1 cm thick. Scatter over sprinkles now, if using, and press them in lightly.
Step 6: While still warm and pliable (after about 3 minutes), score into bars with an oiled knife. Leave to cool completely until hard and glassy, then snap along the lines. Store airtight, away from humidity.
20 min
Nutrition per serving
- Calories
- 205 kcal
- Protein
- 4 g
- Carbs
- 22 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does guirlache take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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