Alborotos are a traditional Guatemalan sweet of popped corn coated in panela syrup, formed into small crunchy balls.
It’s a treat typical of patron saint festivals, very popular for its crunchy texture and sweet panela caramel flavor.
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Guatemalan Alborotos Candy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 pieces
- Category: Dessert
- Cuisine: Guatemalan
Ingredients
- 4 cups of popped corn, unsalted and unsweetened
- 300 g of panela (unrefined cane sugar), grated (about 10.5 oz)
- 1/2 cup of water
- 1 teaspoon of lemon juice
Instructions
- Make the syrup, place the grated panela, water, and lemon juice in a pot, and cook over medium heat until the panela dissolves and thickens into a syrup.
- Check the point, the syrup is ready when a drop between your fingers forms a fine thread.
- Add the popped corn, add the popped corn to the hot syrup and mix quickly until all the kernels are fully coated.
- Shape the balls, with slightly damp or greased hands, shape small balls, pressing the coated popcorn together.
- Cool, let cool and harden on a tray before serving.
Tips for getting it right
- Working quickly when mixing the popcorn with the syrup keeps it from cooling and hardening before coating the kernels well.
- Shaping the balls while the mixture is still warm makes it easier to pack them before they harden.
- Lemon juice helps keep the syrup from crystallizing during cooking.
- They’re a sweet traditionally sold at patron saint festivals throughout Guatemala.
Traditional variations
- It’s a typical sweet of patron saint festivals and popular celebrations in Guatemala.
- Some versions use sugar instead of panela for a lighter-colored syrup.
How to serve
Alborotos are served at room temperature, as a treat.
They’re a traditional sweet of Guatemalan patron saint festivals, very popular among children and adults.
Recommended sides
- None, eaten on their own
Did you know?
Alborotos are a sweet traditionally associated with the patron saint festivals of Guatemala’s different municipalities.
The name “alborotos” (uproar) refers to the bustling commotion characteristic of the fairs where they’re sold.
Frequently Asked Questions
They're a traditional Guatemalan sweet of popped corn coated in panela syrup, formed into small crunchy balls.
The name refers to the bustling commotion characteristic of the patron saint festivals where they're traditionally sold.
Yes, some versions use sugar instead of panela, resulting in a lighter-colored syrup.
They're a typical sweet of patron saint festivals and popular celebrations throughout Guatemala.
