Candied almonds (Almendras garrapiñadas) from The Foods & Wines of Spain by Penelope Casas

  • almonds
  • honey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on December 25, 2012

    This shouldn't be made in a larger batch as it's hard to work through all the almonds before the sugar cools. Also, it's not clear in the instructions, but any additional sugar should not be poured from the pan onto the cooling sheet. If you do, you will end up with almond brittle.

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