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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Hazelnut Krokant Recipe

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This recipe for Hazelnut Krokant is from Grandma Lena's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1¼ cups white sugar
⅜ cup honey
½ cup butter
2 cups hazelnuts
Directions:
Directions:
Before you begin, butter flat cookie sheet and crisp the nuts.
1. Melt sugar in heavy frying pan over medium heat, putting about ⅓ of the sugar in at a time. Stir constantly until liquid and a very light brown. Then, add another ⅓ of sugar. Stir until melted. Repeat until all sugar is liquid and bubbly.
2. Gradually add the honey and butter (cut in small pieces) to the sugar, stirring constantly. Be sure to add honey and butter into small amounts, so butter will be well incorporated. Blend in nuts.
3. Pour out onto prepared cookie sheet. Allow to cool slightly for about 10 minutes. Butter a rolling pin and roll to ¼ inch thickness. Cut into 1 inch circles with a buttered cookie cutter. If krokant is difficult to cut, place in oven sitting at 200f with door open for a few minutes until it softens. Leftover scraps may be crushed and stirred into tempered chocolate, then dropped in mounds on wax paper to form.

 

 

 

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