Croquant

1. 1

   Cover a baking sheet with aluminum foil.

2. 2

   Spread the sugar in a heavy-bottomed skillet and cook over medium heat, watching it carefully.

3. 3

   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.

4. 4

   Add the nuts and stir gently but quickly, coating them with the caramel.

5. 5

   Scrape the nuts onto the foil-lined baking sheet and spread as evenly as possible.

6. 6

   Let cool completely.

7. 7

   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.

8. 8

   I like a lot of croquant in my ice cream and use the entire batch, but you may use less if you want.

9. 9

   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.

10. 10

    Croquant can be stored for up to 1 week in an airtight container in the freezer or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.