Dirndl Kitchen

1 First things first: 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.
3 Heat a medium skillet over low heat and dry roast your hazelnut crumbles, stirring frequently. You’ll know they’re ready when they turn slightly golden and smell incredibly fragrant. Do not skip this step because it makes all the difference! Once done, transfer them to a bowl.
5 Wipe out the skillet with a damp paper towel (because we like to keep things clean). Then, add the sugar in an even layerover 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.
7 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!)
9 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.
11 Spread the mixture onto a parchment-lined baking sheet and let it cool for about 20 minutes until hardened.
13 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.