Sweet strips of hardened golden sugar and almonds.
Turron De Guirlache (Almond Brittle)
Appetizers & Snacks
2-1/2 cups sugar
a few drops of lemon juice
3 cups Mandelin Blanched Whole Almonds
2 tablespoons sweet almond oil
Heat the sugar in a heavy pan with a few drops of lemon juice. Stir gently with a spatula so it will dissolve thoroughly and not stick to the sides of the pan.
When it has completely dissolved, add the almonds and stir until golden. Grease a marble slab with the sweet almond oil, then pour on the contents of the pan. Grease a rolling pin with almond oil and roll out to a thickness of 1/2-inch.
Before it cools completely, cut into 1-1/4x4-inch strips.
The Heritage of Spanish Cooking, Alicia Rios and Lourdes March