Caramelized Hazelnut Topping Recipe (Krokant)
This easy caramelized hazelnut topping is dangerously addictive. It's crunchy, buttery, nutty perfection and an absolute must for German cakes like this delicious Himbeerkuchen or Swiss Rüblikuchen. However, it's so hard to find in the United States, so I had to find a quick way for you to make it at home! And guess what, it tastes even better homemade!It's amazing for sprinkling over ice cream or yogurt with granola for a little extra something special. Bonus? It keeps for weeks, so you can always have some ready when you need it!
Servings: 1
Calories: 1686kcal
Equipment
- 1 Food Processor This is the size and brand I have and it doesn't take up much space.
- 1 Medium skillet This stainless steel pan is my new favorite. I have the beech wooden handles for it and they look so good!
Ingredients
Ingredients
- 150 grams whole hazelnuts raw and not roasted, can use almonds instead for Mandelkrokant.
- 100 grams granulated sugar
- 50 grams butter unsalted
- 1 pinch salt not optional—it’s a must!
Instructions
- Process your hazelnuts in a food processor until they are tiny crumbles, not ground into dust, but not chunky either. You’re aiming for fine, itty-bitty pieces that still have some texture.150 grams whole hazelnuts
- Heat a medium skillet over low heat and dry roast your hazelnut crumbles, stirring frequently. You’ll know they’re ready when they smell incredibly fragrant. Do not let them change color as they burn easily. Do not skip this step because it makes all the difference! Once done, transfer them to a bowl.
- Wipe out the skillet with a damp paper towel (because we like to keep things clean).Then, add the sugar in an even layer over low heat. Let it slowly melt and do no stir it yet! This will take a few minutes.Once it’s completely melted, stir occasionally and keep cooking until it turns a golden brown caramel color.100 grams granulated sugar
- Turn off the heat and stir in the butter and add the pinch of salt and stir until it’s melted and incorporated. (Note: If the butter doesn’t fully mix in, that’s okay!)50 grams butter
- Immediately stir in the toasted hazelnuts and mix until all the caramel has been soaked up. It should look thick and sticky, coating every little hazelnut piece.
- Spread the mixture onto a parchment-lined baking sheet and let it cool for about 20 minutes until hardened.
- Once cooled, break the Krokant into chunks and pulse in your food processoruntil you have coarse crumbs, similar in size to how you originally chopped the hazelnuts.
Notes
Tips and Tricks:
- Use a wooden or metal utensil for stirring—no plastic! Caramel gets very hot and can melt plastic utensils.
- Salt is non-negotiable. It enhances the hazelnut flavor and balances the sweetness beautifully.
- Customize it! Try adding a touch of cinnamon, cardamom, or even vanilla extract for extra depth.
- Swap the nuts. Almonds (with or without skin) are also a classic choice for Krokant, if you want to switch things up.
Nutrition
Calories: 1686kcal | Carbohydrates: 125g | Protein: 23g | Fat: 132g | Saturated Fat: 32g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 79g | Trans Fat: 2g | Cholesterol: 108mg | Sodium: 361mg | Potassium: 1034mg | Fiber: 15g | Sugar: 106g | Vitamin A: 1280IU | Vitamin C: 9mg | Calcium: 184mg | Iron: 7mg