Caramelized Hazelnut Topping Recipe (Krokant)

Serves 1

5 mins prep

10 mins cook

20 mins Chill Time

35 mins total

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!

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1 servings

Ingredients

150 gramswhole hazelnutsraw and not roasted

100 gramsgranulated sugar

50 gramsbutterunsalted

1 pinchsaltnot optional—it’s a must!

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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.

1 ½ 150 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.

1 100 granulated sugar

Turn off the heat and stir in the butter until it’s melted and incorporated. (Note: If the butter doesn’t fully mix in, that’s okay!)

½ 50 butter

⅕ 1 salt

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.