Guirlache Turrón

From Aragon, the popularly called “burnt hard turrón” is a very festive turrón like the Alicante one, especially because of its cut. It can be cut in many ways, but the one we will explain here is the most fun.

You will need:

-1 bar of Antonio Plá Ferrándiz guirlache turrón

-1 wide-blade knife

-1 mortar hand or 1 hammer

-1 cutting board

-1 group of friendly people

-good humor

-desire to have a good time

-at least 1 person to swipe the crumbs

The group of friendly people gathers around the table. The bar of guirlache turrón is placed on the cutting board, and the piece to be cut is marked with the knife. A sharp blow is struck (or attempted) with the mortar hand on the knife. If we are lucky or skillful, the cut will be clean; if not, we have a laugh while the person in charge of collecting the crumbs does their job and we pass the turn to the next person. That is why we only do it in Catalan bar format (750g approx.) because guirlache is not a turrón to be eaten in solitude.

It has a delicate honey and caramel flavor, with a toasted almond flavor in the background and a crunchy texture.