علب البرالين

Using an artisanal production technique that dates back to the beginning of the 20th century, almonds, hazelnuts or whole pistachios are poured into a copper vat with sugar and heated. The vat turns while an arm stirs the contents. The sugar is cooked into caramel and the almonds and hazelnuts are cooked to the core in this caramelized sugar. Once ready, the aroma of this praliné paste and its taste with its quality basic ingredients is heavenly.