{"id":72046,"date":"2013-12-21T23:07:08","date_gmt":"2013-12-21T22:07:08","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/torro-de-guirlatxe-dametlles-i-pinyons"},"modified":"2022-04-09T11:46:27","modified_gmt":"2022-04-09T09:46:27","slug":"torro-de-guirlatxe-dametlles-i-pinyons","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/en\/recepta\/torro-de-guirlatxe-dametlles-i-pinyons","title":{"rendered":"Torr\u00f3 de guirlatxe d&#8217;ametlles i pinyons"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>\n200 g d&#8217;ametlles torrades i pelades<br \/>\n50 g de pinyons<br \/>\n250 g de sucre<br \/>\n1 culleradeta (de postres) de mel<br \/>\n2 culleradetes de suc de llimona<\/p>\n<p><strong>Elaboraci\u00f3<\/strong><br \/>\nEn una paella posem el sucre (que estigui ben repartit per a tota la base), la mel i el suc de llimona i a foc mig deixem que es vagi desfent fins a tenir un caramel de color fosc ( vigileu que quan agafa color de seguida \u00e9s crema i ens donaria mal gust, seria amarg). No ho remenem.<\/p>\n<p>Quan ho tenim al punt hi afegim les ametlles i els pinyons, remenem amb una cullera de fusta perqu\u00e8 quedin ben caramel\u00b7litzats i r\u00e0pidament ho aboquem en el motlle, si en teniu, pr\u00e8viament engreixat amb una mica d&#8217;oli de girasol, o b\u00e9 ho aboquem damunt un full de paper especial de forn, posem per sobre un altre paper de forn i amb el corr\u00f3 aplanem una mica, amb un ganivet anem fent els trossos com ens agradin, barretes, trossos irregulars. Deixem refredar. En el cas de posar-ho en un motlle, desemmotllem un cop s&#8217;hagi refredat.<\/p>\n<p>A les Mallorca, aquest torr\u00f3 sense pinyons tamb\u00e9 es diu tambor d&#8217;ametlla.<!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En una paella posem el sucre (que estigui ben repartit per a tota la base), la&hellip;<\/p>\n","protected":false},"author":61,"featured_media":50655,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1499],"concurs-mossegades":[782],"dificultat":[1503],"ingredient":[1716],"plat":[1502],"preu-per-racio":[],"receptes-tematiques":[1506],"temps-de-preparacio":[1550],"coauthors":[],"class_list":["post-72046","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-en","concurs_receptes_mossegades-concurs-receptes-desembre-2013","dificultat-baixa-en","ingredient-torro-en","plat-postres-en","tematica-nadal-i-cap-dany-en","temps_de_preparacio-menys-de-30-minuts-en"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- 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