Posted by Hans on August 16, 1998 at 14:10:52:
In Reply to: Croquante? posted by kelley on August 16, 1998 at 13:30:08:
: Anyone have a croquante recipe (croquet??) they'd be willing to share that calls for hazelnuts and almonds?
All it is, is caramelized sugar and nuts. Usually 2/1 to 1.5/1.
there are two ways to get the sugar made. Combine it with lemon juice and caramelize it slowly or make it traditionally by caramelizing simple syrup in a ratio of 2 parts of sugar and one part of water. Throw in a pinch of Cream of Tartar to prevent recrystallization.
The nuts are added slivered, sliced or crushed and partially toasted, when the sugar reaches light caramel stage. Just add the nuts, and pour the mass on a marble slab or lightly oiled sheetpan. Then work it from there.
The Krokant can be cut out into fancy decorations, crushed or pulverized.
Use it to decorate cakes or flavor things with it.
Basic Recipe for slow caramelization Nougat:
5 lbs Sugar
Juice from 5 Lemons
1.5 lbs Hazelnuts, crushed, lghtly toasted
1.5 lbs Almonds, sliced, lightly toasted
Combine lemon Juice and Sugar in heavy, stainless pan or copper pot, Apply gentle heat.
When sugar turns amber color, add the nuts and continue stirring until well coated and fragrant.
Pour on marble slab and spread out. Cut the desired shapes with oiled knife.