4 Tips for the Perfect Spanish Guirlache Recipe
Guirlache, an almond brittle, is one of Spain's most beloved traditional sweets, especially around Christmas. Known for its crunchy texture and rich, caramelized flavor, this treat has deep roots in Spanish history. Its origins trace back to the Arab influence in Spain, but its popularity truly soared in the 19th century, particularly in regions like Aragon, Catalonia, and Valencia.
Ingredients
- 2 cups (300g) Raw whole almonds
- 1 cup (200g) Granulated sugar
- ⅓ cup (80ml) Honey
- 2 tbsp Water
- 1 tbsp Lemon Juice
- Sesame seeds (optional, for topping)
Instructions
- Toast the AlmondsPreheat the oven to 350°F (180°C). Spread the almonds in a single layer on a baking sheet. Toast them in the oven for about 8-10 minutes, or until they are golden brown and fragrant. Keep an eye on them to avoid burning. Remove from the oven and set aside.
- Prepare the CaramelIn a medium saucepan, combine the sugar, honey, water, and lemon juice. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture begins to bubble.Stop stirring once the sugar dissolves and let the mixture simmer. Continue cooking until the mixture turns a golden amber (around 10 minutes). Watch it closely to avoid burning.
- Combine Almonds with CaramelAs soon as the caramel reaches the desired color, remove the pan from heat. Quickly add the toasted almonds to the caramel, stirring them in to ensure they are fully coated.
- Shape the GuirlacheImmediately pour the almond-caramel mixture onto a greased baking sheet or parchment paper. Use a spatula or a greased rolling pin to spread it out evenly into a thin layer (about ½ inch thick). If desired, sprinkle sesame seeds on top for added texture.
- Let it CoolAllow the guirlache to cool completely at room temperature, which should take about 15 minutes. Once fully hardened, break it into pieces by hand or cut it into squares with a sharp knife.