Ingredients (for 4 people)

1/2 l de “mieldecaña”
1 and 1/2 kg of sugar
A small teaspoon of cinnamon
A teaspoon of aniseed (ground)
The zest of a lemon
150 g of almonds

Method

In a pan, mix the Andalusian sugar cane molasses with the sugar, heat gently, stirring with a wooden spoon so that it does not stick, until when you lift the mixture with the spoon it forms a cord that falls into the container, until the mixture forms a bead that falls into the bowl when lifted with the spoon.
Continue stirring while adding the rest of the ingredients and 150 grams of chopped or ground almonds, continue to to stir for a while until the liquid is a little thicker, pour into molds. The molds should be made in two parts, so you can take out the brittle when they are hard and even hot. Finally, fill them with a little bit of gofio and plate them as desired.