My first real encounter with this typical Spanish delight was when I visited Ujué, a small town in the Navarre region of northern Spain. The town is worth a visit, both for its location, the architecture including an impressive 12th Century church, or for its almendras garrapiñadas.
I would also recommend a visit to the town of Tafalla which is just 20Km away. My all-time favourite restaurant is there. My parents-in-law took me there on one of my first visits to Spain and I have been in love with it ever since. I would wholeheartedly recommend you pay the Tubal restaurant a visit if you are ever in the vicinity……..
We were told at the time that the village made the best almendras garrapiñadas in Spain and that the royal family bought them from there. I have no idea if this is a true story or not, but it certainly is a great sales pitch! So being great gastro-tourists we asked around and found what was supposedly the best place to buy them in the village. To our surprise it turned out not to be a shop, but rather a small house not unlike any other in the village. We knocked and were shown into their living room come kitchen and offered some almonds to try……
First although almendras garrapiñadas are caramelised almonds, you must forget all you know about making caramel. Here you basically add sugar to water, heat to make it dissolve then boil it to death so that the sugar comes back out and makes a gritty mess in the bottom of the pan! Couldn’t be easier right?
For the full post and the recipe please click here.