Guirlache

Guirlache is a Spanish sweet made mainly of almonds and hardened caramel, typical of Aragon and also found in Catalonia and the Valencian Community. It belongs to the family of turrón and is most often eaten at Christmas.

History

Its kinship with Provençal nougat is clear: both are confections of nuts bound with sugar or honey and both are associated with turrón. The current name comes from the French grillage, meaning toasted, and it became popular in Aragon from a period the source does not specify precisely.

The basic method is to melt sugar with a little water until it forms a caramel paste, add the almonds, and stir in the pan for a few minutes. The mixture is spread on a nonstick surface or in a mould and left to cool, then served cold. Recipes vary: some add lemon juice or honey, or replace the sugar with honey.

Culture

In Aragon it is often made with pine nuts or aniseed, while other areas use hazelnuts or peanuts. It is eaten as a Christmas sweet or year-round, and it is used to decorate cakes or as an ingredient in other desserts. Because it is very high in calories, it is traditionally treated as an occasional treat rather than everyday food.