Wednesday, August 8, 2007

Coco de Caramel de Cadaqués

Tonight I made something called Coco de Caramel.

I'm not sure why it's called that. We encountered it for the first time last May in a random pastry and wine shop in Cadaqués, Spain. The person running the counter told us it was called Coco de Caramel.

Mabel immediately picked it out in the display case. What pulled her in was that it looked like the best parts of a normal pastry. For her that means the sweet, crunchy parts with all the stuff.

Here's a picture of the original.

We ate as much of it as we could while in Cadaqués which, by the way, is a beautiful town.

To us it will forever be associated with this random pastry.

We looked for it in every bakery we passed in Barcelona. No one else had it. We figured we'd never see it again.

Until, that is, I decided that I would try to make it. What I came up with was a remarkably close approximation of the original.

Coco de Caramel de Cadaqués

4 flour tortillas
sliced almonds, about 6 ounces
granulated sugar

Preheat oven to 350 degrees. Place tortillas on lined sheet pans, and spread a thin layer of honey on each of them.

Distribute a single layer of almonds across the entire surface of the tortilla.

Then lightly dribble more honey over the top of the almonds.

Sprinkle a spoonful of granulated sugar over each tortilla.

Place in oven, switching racks and rotating pans halfway through. Bake until bubbling starts to subside and honey on almonds turns a deeper brown, about 18 minutes.

Initially, I had made these one at a time in a cast iron skillet. The bake time was about 5 minutes in that case. Keep a close eye on it. These burn easily.

Let cool. The things will harden up at this stage.

Then they're ready to eat!

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