The origin of the candied caramel almonds that you can buy on our website is uncertain, although it is estimated that in ancient Rome similar sweets were already made with candied nuts . We have all seen at some time that kind of copper-colored concrete mixer spinning making them at fairs.
In Spain, there are documents from the 18th century of a recipe of Almendras garrapiñadas in Alcalá de Henares . That recipe gives its name to the Almendras garrapiñadas de Alcalá that you can normally buy.
These almonds are similar to our Peladillas de almendra marcona but the preparation is very different.
Before buying caramelized nuts with or without cinnamon, you should know that their preparation, although simple, requires a lot of tact to obtain a crunchy and fine caramel and not a lump of sugar and almonds that is difficult to eat. We make them on each order and do not keep them in stock in order to maintain a natural crispness.
The process of elaboration of our caramelized almonds consists of a few steps: To the hot sugar mixed with a little water, raw Marcona almonds are added and stirred constantly. The recipe for caramelized almonds is our grandmother’s recipe and follows the same steps but we use a rotating drum that makes the caramel layer uniform and thin, making a unique crunch.
It is very important to select the almonds to be caramelized. They must be whole and without any kind of defect as this can ruin the product.
The exact time and temperature of the sugared almonds that we sell is a secret that we take care of with great care. In the case of cinnamon sugared almonds with cinnamon, cinnamon is added to the list of ingredients.