The origin of the caramelised almonds you can buy on our website is uncertain, although it is believed that similar sweets were already made in Ancient Rome with caramelised nuts. We have all seen that copper-coloured rotating drum making them at fairs. Their flavour will instantly transport you back to those fairs, thanks to their unmistakable aroma of almond and freshly made caramel.
In Spain, there are 18th-century documents of a recipe for caramelised almonds in Alcalá de Henares. That recipe gives its name to the Alcalá caramelised almonds you can usually buy.
These almonds are similar to our Marcona almond dragées, but the process is very different.
Before buying caramelised nuts with or without cinnamon, you should know that, although the process is simple, it requires a great deal of skill to achieve a crisp, fine caramel rather than a sticky lump of sugar and almonds that is hard to eat. We make them to order and do not keep stock, to preserve their natural crunch.
The process for making our caramelised almonds involves just a few steps: raw Marcona almonds are added to hot sugar mixed with a little water, and stirred constantly. The caramelised almond recipe is our grandmother’s and follows these same steps, but we use a rotating drum so the caramel coating is even and fine, creating a unique crunch.
It is very important to select the almonds to be caramelised. They must be whole and free from any defects, as this can ruin the product.
The exact timing and temperature for the caramelised almonds we sell is a secret we guard with great care. In the case of cinnamon caramelised almonds, cinnamon is added to the ingredient list.
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