Almendras garrapiñadas

Almonds coated in a crunchy, shiny sugar shell. The scent of warm caramel and cinnamon fills the kitchen as the sugar transforms into a smooth, brown glaze.

• Prep time: 5 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 400
• Protein: 8 g
• Carbs: 36 g
• Fat: 23 g

Ingredients

• 166.7 g Almond with skin ( whole )
• 133.3 g White sugar ( granulated )
• 100 ml Mineral water ( room temperature )
• 0.7 tsp Cinnamon powder ( ground )

Instructions

1. Setup

   In a heavy-bottomed pan, pour the almonds with their skins, sugar, water, and cinnamon. Stir to coat the nuts thoroughly.

2. Reduction and sanding

   Heat over medium heat, stirring regularly. The liquid will reduce until it disappears. The sugar will then crystallize and look like grayish sand around the almonds.

3. Caramelization

   Lower the heat slightly and never stop stirring. The sugar will melt a second time. The almonds should become shiny and take on a deep amber color.

4. Cooling

   Pour immediately onto a tray. Separate the almonds one by one using two forks before the caramel sets and sticks them together.

Chef's tips

• Never take your eyes off the pan during the caramelization phase; sugar burns in seconds.
• Use a sturdy wooden spoon; the mixture becomes very heavy when the sugar sands.

Storage

Store in an airtight glass jar, away from humidity to maintain the crunch.