Food recipes
Croquant
Croquant Ingredients: sugars, granulated nuts, almonds Directions: Cover a baking sheet with aluminum foil. Spread the sugar in a heavy-bottomed skillet and cook over medium heat, watching it carefully. When it begins...
Croquant
Ingredients:
sugars, granulated
nuts, almonds
Directions:
Cover a baking sheet with aluminum foil.
Spread the sugar in a heavy-bottomed skillet and cook over medium heat, watching it carefully.
When it begins to liquefy and darken at the edges, use a heatproof spatula to stir it very gently, encouraging the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the center.
Add the nuts and stir gently but quickly, coating them with the caramel.
Scrape the nuts onto the foil-lined baking sheet and spread as evenly as possible.
Let cool completely.
Once cool, break the Croquant up in a food processor, or place it in a zip-top freezer bag and use a mallet or rolling pin to crush it.
I like a lot of croquant in my ice cream and use the entire batch, but you may use less if you want.
Add 1 to 2 cups (175 to 350 g) of crushed Croquant to 1 quart (1 liter) of ice cream in the machine during the last minute of churning.
Croquant can be stored for up to 1 week in an airtight container in the freezer or at room temperature.
Ingredients:
sugars, granulated
nuts, almonds
Directions:
Cover a baking sheet with aluminum foil.
Spread the sugar in a heavy-bottomed skillet and cook over medium heat, watching it carefully.
When it begins to liquefy and darken at the edges, use a heatproof spatula to stir it very gently, encouraging the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the center.
Add the nuts and stir gently but quickly, coating them with the caramel.
Scrape the nuts onto the foil-lined baking sheet and spread as evenly as possible.
Let cool completely.
Once cool, break the Croquant up in a food processor, or place it in a zip-top freezer bag and use a mallet or rolling pin to crush it.
I like a lot of croquant in my ice cream and use the entire batch, but you may use less if you want.
Add 1 to 2 cups (175 to 350 g) of crushed Croquant to 1 quart (1 liter) of ice cream in the machine during the last minute of churning.
Croquant can be stored for up to 1 week in an airtight container in the freezer or at room temperature.