• Yield: 8
  • Serving: 4
  • Prep time: 10 m
  • Cook time: 30 m
  • Ready in: 40 m
(4.3 / 5)

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.


Step by Step Methods

  • Step No 1

    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.

  • Step No 2

    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.

  • Step No 3

    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.

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