Croquant Or Almond Crisp Recipes
CROQUANT
Croquant is French for "crunchy," and this version certainly lives up to its name and reputation. This simple mix-in of toasted nuts enrobed in glossy caramel is wonderful when crushed and added to ice cream. You can crack it as fine, or as coarse, as you want. One tip: Adding the nuts to the caramel while they're still warm will make them easier to mix.
Yield makes 2 cups (350 g)
Number Of Ingredients 2
Steps:
- 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.
CROQUANT OR ALMOND CRISP
nstead of high-fat pralines, toffee, or brittle, give croquant (French for "crisp")--a cream- and butter-free combination of caramelized sugar and almonds. Package in a paper-lined confection box or pretty bowl with a note to crumble over ice cream, layer into parfaits, or simply eat like brittle. Be careful not to burn yourself when pouring the hot mixture onto the jelly roll pan. The color of the sugar mixture (rather than temperature) is the best cue for doneness. The darker the color, the more bitter the candy--aim for a golden honey color. If your pan is too dark to gauge the color of the caramel, very carefully lift a small amount of the mixture with a spoon and drop it onto a piece of white paper--the level of caramelization will be evident.
Provided by Ambervim
Categories Low Cholesterol
Time 20m
Yield 30 Oz
Number Of Ingredients 4
Steps:
- Combine the sugar and water in a medium, heavy saucepan, being careful not to splash sides of pan. Stir gently over high heat just until the sugar dissolves (do not stir beyond this point). Using a clean pastry brush dipped in water, brush inside walls of pan to loosen any sugar particles.
- Cook sugar mixture over high heat until light golden brown (about 10 to 15 minutes; do not leave unattended). Remove pan from heat; gently stir in almonds. Immediately pour almond mixture onto a silpat jelly roll pan (no silpat - coated with cooking spray). Cool completely, and break into pieces.
- Note: Store in an airtight container up to 5 days.
Nutrition Facts : Calories 103.8, Fat 2.3, SaturatedFat 0.2, Sodium 0.4, Carbohydrate 21, Fiber 0.6, Sugar 20.1, Protein 1
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