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Candied almonds of Alcalá

Alcalá de Henares, Cuenca del Henares, Madrid

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Candied almonds of Alcalá

Food and drink · Alcalá de Henares, Cuenca del Henares, Madrid

Almendras garrapiñadas are a sweet of almonds coated in caramel typical of several regions of Spain, especially prominent in Alcalá de Henares, where they are documented from the 18th century: the confectioner Juan de la Mata already described the technique of caramelising almonds in his 1747 Arte de Repostería. Their making originated in the convents of Alcalá and continues today thanks to the artisanal production of the nuns of the Convento de las Clarisas de San Diego, following a process that has barely changed: the almonds are lightly toasted and coated with sugar and a little water, stirred over the fire until the syrup crystallises into the characteristic rough, crunchy crust, in small copper cauldrons.

Photo: Tamorlan (CC BY 3.0)

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