Guirlache

Name: Guirlache
Cuisine: Spain
Ingredients: 500 g sugar; 0.5 lemon; 500 g almonds, roasted and blanched; 2 tbsp butter; small sugar balls or sprinkles (grajea)

Origin: Madrid, Spain

Source: Anonymous, 1920

Ingredients

500 g sugar
0.5 lemon
500 g almonds, roasted and blanched
2 tbsp butter
small sugar balls or sprinkles (grajea)

Instructions

Place the sugar and lemon juice over high heat. When the sugar has turned golden, add the roasted, blanched, and chopped almonds. Stir everything together until well mixed.
Lightly coat a marble slab with butter and pour the hot mixture onto it. Scatter grajea (small sugar balls) over the top. Cut into bars while still warm, before it cools and hardens.