Try This homemade Norwegian Krokan with roasted hazelnuts as a delicious and crunchy treat!
Krokan is a traditional Norwegian sweet treat characterized by its crunchy and brittle texture. It is made by caramelizing sugar and combining it with nuts, typically almonds or hazelnuts, to create a toffee-like confection. The name “Krokan” is derived from the Norwegian word “krok,” meaning “toffee” or “caramel,” reflecting the candy’s caramelized nature.
This delightful Norwegian dessert is often enjoyed on its own as a standalone candy or used as a flavorful topping for various desserts, such as ice cream or cakes. Krokan is especially popular during festive occasions and celebrations in Norway, adding a sweet and crunchy element to the festivities. Its rich caramel flavor and nutty undertones make it a beloved treat for locals and a delightful discovery for visitors exploring Norwegian cuisine.
1 cup granulated sugar
1/2 cup roasted hazelnuts
1 tablespoon unsalted butter
Step1:
Line a baking sheet with parchment paper and set aside.
Step2:
In a heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring constantly with a wooden spoon or heatproof spatula.
Step3:
As the sugar begins to melt, continue stirring until it turns golden brown and reaches a caramel consistency.
Step4:
Once the caramel is ready, quickly stir in the roasted hazelnuts and unsalted butter until well combined.
Step5:
Immediately pour the hot caramelized mixture onto the prepared baking sheet, spreading it out into a thin layer using the back of the spoon or spatula.
Step6:
Allow the Krokan to cool completely at room temperature until it hardens and becomes brittle. Once cooled, break the Krokan into small pieces or shards using your hands or a knife.
Store/Serve:
Store the Krokan in an airtight container at room temperature until ready to serve.
Be cautious when caramelizing the sugar: Caramelizing sugar requires close attention to prevent it from burning. Stir constantly and watch carefully as the sugar melts and turns golden brown to ensure it reaches the desired caramel consistency without becoming too dark or bitter.
Handle with care when pouring hot caramel: The caramelized sugar mixture will be extremely hot and can cause severe burns if it comes into contact with the skin. Use caution when pouring the hot caramel onto the baking sheet and avoid touching it until it has cooled completely and hardened.
To store leftover Krokan, ensure it cools completely and becomes brittle. Break it into pieces and place them in an airtight container, sealing tightly to maintain freshness. Store at room temperature in a cool, dry place away from sunlight. Consume within a week for optimal taste and texture.
Chocolate Krokan: Add melted chocolate to the caramelized sugar and nut mixture before cooling to create a decadent chocolate-flavored Krokan.
Coconut Krokan: Mix shredded coconut into the caramelized sugar and nut mixture for a tropical twist on the traditional Krokan.
Espresso Krokan: Stir espresso powder into the caramelized sugar for a rich coffee flavor that pairs well with the sweetness of the Krokan.
Spiced Krokan: Add ground cinnamon, nutmeg, or other warm spices to the caramelized sugar for a flavorful and aromatic variation of Krokan.
Orange Zest Krokan: Mix finely grated orange zest into the caramelized sugar and nut mixture to add a citrusy brightness to the Krokan.
Salted Caramel Krokan: Sprinkle flaky sea salt over the hot caramelized sugar before it cools to create a sweet and salty flavor combination in the Krokan.
Krokan is a tasty Norwegian snack loved for its crispy texture and sweet flavor. Whether you eat it alone or with desserts, Krokan always brings joy. With its simple ingredients and many variations, Krokan is a favorite treat for everyone to enjoy.
How long does it take to make Krokan?
- The process takes approximately 20-30 minutes, including caramelizing the sugar and allowing the Krokan to cool and harden.
Can I use different nuts in the Krokan recipe?
- Yes, you can customize the recipe by using your preferred nuts, such as pecans or walnuts.
Is it necessary to stir the sugar constantly while caramelizing?
- Yes, stirring constantly is crucial to prevent the sugar from burning and to achieve the desired golden-brown caramelization.
How should I handle the hot caramelized mixture when pouring it onto the baking sheet?
- Exercise caution as the mixture is extremely hot. Pour it carefully onto the baking sheet and avoid touching it until fully cooled and hardened.
Krokan Recipe
Recipe by Wasian CookeryCourse: DessertCuisine: NorwegianDifficulty: Easy
Servings
6
servings
Prep time
5
minutes
Cooking time
30
minutes
Total time
35
minutes
Try This homemade Norwegian Krokan with roasted hazelnuts as a delicious and crunchy treat!
Ingredients
1 cup granulated sugar
1/2 cup roasted hazelnuts
1 tablespoon unsalted butter
Directions
- Line a baking sheet with parchment paper and set aside.
- In a heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring constantly with a wooden spoon or heatproof spatula.
- As the sugar begins to melt, continue stirring until it turns golden brown and reaches a caramel consistency.
- Once the caramel is ready, quickly stir in the roasted hazelnuts and unsalted butter until well combined.
- Immediately pour the hot caramelized mixture onto the prepared baking sheet, spreading it out into a thin layer using the back of the spoon or spatula.
- Allow the Krokan to cool completely at room temperature until it hardens and becomes brittle.
- Once cooled, break the Krokan into small pieces or shards using your hands or a knife.
- Store the Krokan in an airtight container at room temperature until ready to serve.
