Guirlache
Guirlache is one of the most typical nougats from some of the regions associated with the former Crown of Aragón. So, it is no surprise that it is a common sweet in Catalonia, in the Valencian community, Navarre, and Aragón. It is in this last community that it is still prepared in the traditional way. And it is not strange to think that some of the most renowned medieval villages such as Jánovas, Torla, and Jaca have been preparing this recipe for centuries.
Guirlache is a simple preparation with only 2 or 4 ingredients at most, depending on the version. It is a sweet that is easy to prepare in any home and can be enjoyed at any time of the year. Without a doubt, it is the perfect dessert for the upcoming Christmas celebrations.
Guirlache
Ingredients
- 200 gr almonds raw and peeled
- 160 gr sugar
- 40 gr honey
- 2 teaspoons lemon juice
Instructions
- Start by toasting the almonds in the oven at 160º C/ 320º F for about 5 minutes. Remember not to overdo it because they will toast further in the pan with the caramel.
- Once done, set them aside in a bowl.
- Prepare a baking sheet on a tray beside the stove and grease it lightly with oil.
- Next it's time to move on to the caramel. To do that, take a non-stick frying pan and set it over medium heat on the stove. Add in the sugar, honey and lemon juice and stir as the sugar gradually melts. Make sure the caramel doesn't burn and keep an eye on it for about 15 minutes until the sugar has fully melted and the mixture has turned golden.
- Next you can add in the almonds and stir constantly for about 3 minutes or so until the mixture is homogenous and all the almonds are well coated.
- Spread the mixture on a greased baking sheet with a little oil so that it is easy to handle. Try to form a square, although the shape is not really important. Finally, and when it has cooled down enough, cut the guirlache into the desired portions.