The Marcona almonds are roasted whole in the oven.
Torrons de l'Era opened on the square in Agramunt in 1932. Clara Solé is the fourth generation. She is thirty and worked as an architect in Barcelona until her grandfather Ramon said that at eighty-four it was time to stop.
Nobody else in the family wanted the workshop. Clara spent an autumn learning, by hand, to tell when the honey is ready. Ramon shouted from his chair when to take the pan off the heat.
Torró is only made from October to December. The rest of the year Clara designs houses in the area. She says that without those three months, Agramunt would have one torró maker fewer and she would have one reason fewer to stay.
