Ingredients

• 400 g granulated sugar
• 200 g blanched almonds
• 1 tbsp butter
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

1. Prepare almonds and pan

   Lightly toast the blanched almonds in a dry pan over medium heat for 3-4 minutes until fragrant and pale golden. Butter a large baking sheet or marble surface generously. Keep almonds warm in a low oven. Do not let almonds get too dark or they will taste bitter.

2. Start sugar caramelization

   Pour granulated sugar into a heavy-bottomed saucepan in an even layer. Cook over medium heat without stirring for 8-10 minutes until edges begin to melt and turn golden. Do not stir with a spoon as this will cause crystallization.

3. Complete the caramel

   Gently swirl the pan to distribute melting sugar and continue cooking over medium heat for 5-7 minutes until all sugar melts into a deep amber caramel that coats a spoon. The mixture should smell nutty and rich. Do not let it turn dark brown or it will taste burnt.

4. Add almonds quickly

   Remove pan from heat immediately and quickly stir in warm almonds, butter, vanilla, and salt using a wooden spoon for 30-45 seconds until evenly distributed. Work fast as the mixture hardens rapidly. Do not overmix or the caramel will seize.

5. Pour and shape

   Immediately pour the hot mixture onto the prepared buttered surface and spread quickly with a buttered spatula into a thin, even layer about 5mm thick. Work within 2-3 minutes before it becomes too hard to spread. Do not touch with bare hands as mixture is extremely hot.

6. Cool and break

   Allow krokan to cool completely at room temperature for 45-60 minutes until completely hard and crisp when tapped. Break into irregular shards using your hands or a knife. The pieces should snap cleanly with a sharp sound. Do not attempt to break before fully cooled or pieces will be sticky.

Tips

Comments (0)