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1
Coat the back of a baking sheet, a metal rolling pin, a 1 1/2-inch round plain-edge cookie cutter, and the blade of a large chefs knife or a pizza wheel with the vegetable oil; set aside.
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2
In a 2-quart heavy-bottomed saucepan over high heat, bring the sugar, corn syrup, and the water to a boil without stirring.
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3
Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
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4
Add the split vanilla bean and cook until the mixture registers 240F on a sugar thermometer, stirring constantly with a wooden spoon or heatproof spatula.
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5
Add the almonds, salt, and butter, and stir constantly until the mixture registers 290F on a sugar thermometer.
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6
Remove the pan from the heat and immediately pour the mixture onto the oiled baking sheet.
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7
With the oiled rolling pin, roll out the mixture to 1/8 inch thick.
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8
With a fork, remove the vanilla bean.
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9
It is necessary to work very fast because the mixture sets up rapidly and becomes too brittle to cut.
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10
Cut out circles with the oiled round cutter and cut the remainder of the krokant into 1-inch squares with the oiled chefs knife or pizza wheel.
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11
Let the krokant cool completely (about 30 minutes), then separate it into the circles and squares with your fingers.
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12
The remaining pieces can be ground to a fine powder in a food processor for use in other recipes.
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13
At this point, in a tightly covered container, between sheets of waxed paper, krokant will keep for 2 weeks at room temperature.
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14
Line 2 baking sheets with parchment or waxed paper.
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15
Melt and temper the chocolate (see pages 2530).
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16
Place a piece of the krokant in the tempered chocolate, coating it completely.
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17
With a dipper or fork, remove the piece from the chocolate, gently shake off the excess chocolate, and turn the krokant out onto the paper.
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18
Repeat with the remaining pieces of krokant.
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19
After dipping 4 pieces, press the tines of the fork onto the top of each piece to form a line design before the chocolate sets up.
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20
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
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21
Place the finished krokant in paper candy cups.
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22
In a tightly covered container, the krokant will keep for 1 week at room temperature.
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23
Substitute toasted, skinned, finely chopped hazelnuts for the almonds.
