Garrapiñada are delicious caramelised nuts made in large shallow copper pans by street vendors of Argentina and Uruguay. They are usually piled into cellophane cones to serve and make a great little edible gift. They are often made with peanuts instead of almonds – just make sure you use unsalted nuts with the skins on, as the caramel doesn’t stick well to skinless nuts.
Place all the ingredients in a heavy-based saucepan set over a medium heat and bring to the boil. Reduce the heat to a steady simmer and cook for about 30 minutes until the sugar syrup has thickened and reduced, stirring occasionally. Once the liquid has nearly gone, the sugar will start to crystallise.
Continue to cook over a medium-low heat for a further 8–10 minutes, stirring frequently, until the nuts are nicely coated with crystallised sugar. Keep a very close eye on the pan towards the end of the cooking time as the molten sugar turns crystalline in a flash; the cooking time will vary a little depending on the surface area of your chosen pan.
Tip on to a sheet of baking parchment and spread out in a single layer to cool. Once cold, pack into cellophane bags or cones, or store in an airtight jar. They will keep for several weeks in an airtight container.