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.

　　

Ingredients

makes 2 cups (350 g)

　　1 cup (200 g) sugar

　　1 1/2 cups (150 g) whole almonds, pecans, walnuts, hazelnuts, or peanuts, toasted (see page 13)

　　

Step 1

Cover a baking sheet with aluminum foil.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Mixing It In

Step 5

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.

　　

Storage

Step 6

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

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