Step by step recipe
Toast the 240 grams of almonds in a pan or in the oven until they have acquired a lightly toasted tone. This will help add flavor to the candy.
In a saucepan, combine the 240 grams of sugar, the 25 grams of invert sugar, and a pinch of salt.
Stir and heat over low heat until caramel begins to form.
Add the almonds and stir with a wooden spoon so that all the ingredients are mixed.
Put into individual molds or a large one, cutting the sweet into smaller portions when it has cooled and hardened.
If you want to make a chocolate pistachio garnish, add 200 grams of peeled and toasted pistachios to the caramel instead of the almond. When the guilloche has cooled, dip the bottom of the candy in melted chocolate and let it cool.
To make a dried fruit garnish, choose the ones you like best – walnuts, raisins, blueberries, peanuts, hazelnuts – and add them when the caramel is forming. Then spread the mixture into the molds and let it cool.

Complete recipe
Guirlache is a sweet that is typical of the areas of Aragon, Catalonia, and the Valencian Community. It is believed that the guilloche arose during medieval times and that it has Arab origin due to the fact that it bears a great similarity to the nougat or the Proven├žal nougat. As for its name, guilloche derives from the French term ‘grillage’, which means toasted. And it is that although it is a typical sweet of Spain, it was the French who made it popular in the territories of the former Crown of Aragon during the 19th century. Normally, the guilloche is usually prepared as a Christmas sweet, although it is increasingly common to see it decorating other types of desserts or cakes. When preparing it, many variants of the traditional recipe can be found, since in each locality local products are added; However, what does not change is its base made from sugar, water, and almonds. With this simple recipe, you can also prepare your own homemade garnish and surprise your sweet tooth with it.

To start preparing the most traditional version of guilloche, the first thing to do is toast the almonds a little so that they add a greater flavor to the sweet. You have two ways to do it: either in a pan over low heat or by putting them in the oven. In any case, you should be monitoring them continuously so that they do not burn. At the moment in which they have acquired a homogeneous toasted tone, you can remove them. Next, put the 240 grams of sugar, the 25 grams of invert sugar, and a pinch of salt in a saucepan.

Invert sugar, for those who do not know it, is a variety of sugar that is obtained through a chemical process in which sucrose is broken into its basic elements -glucose and fructose-. It is widely used in pastries and confectionery because it improves the fermentation of the different doughs, has more flavor, and provides a great anti-crystallizing effect. Invert sugar can be bought or easily prepared at home. For this, you will need to put 150 milliliters of water, 375 grams of sugar, and a small spoonful of lemon juice in a saucepan. Stir to combine all the ingredients and put it to heat over medium-high heat for about 10 minutes. After that time, remove it from the heat and let it temper for 15 minutes without stoppings to stir every little time. Next, add a teaspoon of baking soda and stir again. Let the mixture cool and you will see that as it warms, a layer of white will appear on the surface. Remove it with a spoon and, when it cools completely, you will have the invert sugar that you can keep in a glass jar for when you need it.


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