Krokant

Krokant, also called croquant, is a confection of caramelised sugar set with chopped or whole nuts — almonds, hazelnuts or peanuts — broken into brittle shards or ground into praline powder for cake, ice-cream and dessert decoration. The sugar is cooked to the hard-crack stage (around 146–154°C) so the candy shatters cleanly with a glassy snap, and careful temperature control prevents bitter, over-caramelised flavours while fully toasting the nuts. It adds crunch, roasted flavour and visual appeal to pastries, entremets and frozen desserts. Being low in moisture it keeps well in airtight, dry storage, but it softens and sticks in humidity; nut-allergen labelling is mandatory.