Krokan
Make traditional Norwegian Krokan with toasted almonds, hazelnuts, and caramelized sugar. An easy, crunchy nut brittle that's perfect for desserts!
Ingredients
- 1 cup Whole Almonds
- 1 cup Hazelnuts
- 1.5 cups Granulated Sugar
- ½ cup Water
- ¼ teaspoon Lemon Juice
- ½ teaspoon Oil
Instructions
- Dry roast the nuts in a baking sheet lined with parchment paper on low heat until they start to turn golden. Drizzle with some oil
- Once done, get the nuts out and allow them to cool down completely.
- Roughly chop the nuts and set them aside.
- Meanwhile, heat sugar and water in a pot or a pan on low heat until it starts to melt.
- Once the sugar has melted, add the lemon juice and continue to heat until it turns brown.
- Once the sugar mixture has browned, take it off heat, add the chopped nuts and mix well.
- Quickly spread the mixture in a baking sheet lined with parchment paper.
- Allow it to cool down before cutting it into bite sized pieces.
Notes
- Use fresh, good-quality almonds and hazelnuts for the best flavor and crunch. Avoid nuts that taste stale or rancid.
- Toast the nuts until lightly golden and fragrant to bring out their natural nuttiness. Keep an eye on them to prevent burning.
- Let the toasted nuts cool before roughly chopping them into smaller pieces.
- Use a heavy-bottomed saucepan to melt the sugar evenly and prevent hot spots that could burn the caramel.
- Avoid stirring the sugar syrup once it starts boiling, as this can cause crystallization. Gently swirl the pan if needed.
- Add the lemon juice to help prevent the sugar from crystallizing and developing a grainy texture.
- Watch the caramel closely as it turns golden amber, since it can go from perfectly caramelized to burnt very quickly.
- Work quickly when stirring the chopped nuts into the caramel, as the mixture starts to harden as it cools.
- Spread the caramelized nut mixture into a thin, even layer on a parchment-lined baking sheet for a crisp, brittle-like texture.
- Allow the Krokan to cool completely before breaking it into pieces. You can also crush it into smaller bits to use as a dessert topping.
- Swap the almonds and hazelnuts for pecans, walnuts, pistachios, or cashews for a different flavor.
- Be careful when handling hot caramel, as melted sugar can cause serious burns. Allow it to cool fully before touching or tasting.
- Serve Krokan on its own as a crunchy sweet treat, or sprinkle it over ice cream, cakes, puddings, cheesecakes, and yogurt.
- Store the cooled Krokan in an airtight container at room temperature in a cool, dry place for up to 2 weeks. Avoid refrigerating it, as moisture can make the caramel sticky.
Nutrition
Calories: 230kcalCarbohydrates: 29gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gSodium: 1mgPotassium: 156mgFiber: 2gSugar: 26gVitamin A: 2IUVitamin C: 1mgCalcium: 44mgIron: 1mg
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