Almond brittle · Made fresh at fairs
Guirlache
Photo: Francesc Fort / Wikimedia Commons · CC BY-SA 4.0
The name is thought to come from the French 'grillage', meaning toasted.
Toasted almonds bound in hard caramelised sugar, often sprinkled with aniseed, broken into slabs; some travelling stalls still make it on the spot at Aragonese fairs.
Why it's made this way: It is Aragón's traditional nougat, long the sweet of popular fiestas such as Santa Águeda and San Valero and now eaten mostly at Christmas.
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