Homemade Almond and Hazelnut Krokan Recipe
Krokan is a traditional Scandinavian brittle made from caramelized sugar and nuts, offering a delightful crunch and rich nutty flavor. This recipe combines whole almonds and hazelnuts caramelized in a smooth sugar syrup with a touch of lemon juice for balance, resulting in a crispy, golden treat perfect for snacking or dessert toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Scandinavian
- Diet: Gluten Free
Ingredients
Ingredients
- 1 cup Whole Almonds
- 1 cup Hazelnuts
- 1.5 cups Granulated Sugar
- ½ cup Water
- ¼ teaspoon Lemon Juice
- ½ teaspoon Oil
Instructions
- Prepare Nuts: Toast the whole almonds and hazelnuts in a dry skillet over medium heat for 5-7 minutes until fragrant and lightly browned. Set aside to cool.
- Make Sugar Syrup: Combine the granulated sugar, water, and lemon juice in a heavy-bottomed saucepan. Stir gently over medium heat until the sugar dissolves completely.
- Caramelize: Increase the heat and bring the mixture to a boil without stirring. Let the syrup cook until it reaches a deep amber color, about 8-10 minutes, indicating caramelization.
- Add Nuts and Oil: Quickly stir in the toasted nuts and half a teaspoon of oil to prevent sticking and ensure even coating. Mix well to cover all nuts with the caramel.
- Form the Krokan: Pour the nut and caramel mixture onto a parchment-lined baking sheet. Spread evenly and carefully with a spatula or rolling pin to your desired thickness.
- Cool and Break: Allow the krokan to cool completely at room temperature until it hardens, about 30 minutes. Once set, break into bite-sized pieces.
Notes
- Use a heavy-bottomed saucepan to prevent burning the sugar.
- Be cautious when working with hot caramel to avoid burns.
- Store krokan in an airtight container at room temperature for up to two weeks.
- Optional: You can substitute nuts or add a pinch of sea salt for a salted krokan variation.
