This easy caramelized hazelnut topping is a sure way to help you feel closer to Germany. Known as Krokant in Germany, this buttery, nutty, and perfectly crunchy topping is a must for many German recipes.
It's a staple for adding delicious texture to cakes like my Himbeertorte and gluten-free carrot cake, but I also love sprinkling it over ice cream, yogurt, fresh fruit or even oatmeal. The best part? It lasts for weeks, so you can always have it ready to go!
Jump to:
Why you’ll love this caramelized hazelnut topping
- Authentic German flavor. The same crunchy Krokant topping you'll find in German bakeries.
- Super easy to make. Just a few ingredients and minimal effort.
- Hard to find in the US. That’s why I had to make sure you can whip it up at home.
- Versatile. Use it for baking, desserts, or as a crunchy snack!
- Customize it! Try adding a touch of cinnamon, cardamom, or even vanilla extract for extra depth.
Krokant is a beloved part of German confectionery, often used in chocolates and sweets. The German word Krokant originates from the French word "croquer,' which means 'to crunch' or 'to crackle.'
What makes this Krokant recipe special?
Many recipes for Krokant use just sugar and nuts, but I love the addition of butter and a pinch of salt for extra flavor. Additionally, I think toasting the ground hazelnuts until fragrant before caramelizing to bring out a deeper hazelnut flavor.
That buttery flavor and extra salt make all the difference, creating a richer flavor and better texture. The butter caramelizes with the sugar for a golden, crunchy, melt-in-your-mouth topping you won’t want to stop eating.
Ingredients
The ingredient list for making homemade Krokant is short and sweet! It's all about the quality of the ingredients and the how. For exact measurements, visit the recipe card.
- Whole hazelnuts are the secret for controlling just how finely the hazelnuts are ground.
- Granulated sugar is what you will want to use in this recipe.
- I use unsalted grass-fed butter in this recipe, so I can better control the amount of salt in this recipe.
- Salt is not optional - it’s a must! It helps bring out the flavors in this simple crunchy topping! This rock salt is my favorite.
How to make it
Let's briefly chat about how to make our carmelized hazelnut topping. For detailed step-by-step instructions, see the recipe below.
1. Prep the hazelnuts
First things first: process your hazelnuts in a food processor until they are tiny crumbles. They should not ground into dust, but not chunky either. You’re aiming for fine, itty-bitty pieces that still have some texture.
2. Dry roast the hazelnuts
Heat a medium skillet over low heat and dry roast your hazelnut crumbles, stirring frequently. This is a unique twist I take to intensify the flavor of the nuts. 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!
3. Melt the sugar
Add the sugar in an even layer over low heat and let it slowly melt, but do not stir it! This will take a few minutes. Once it’s completely melted, stir occasionally using a wooden or metal cooking spoon, and keep cooking until it turns a golden brown caramel color.
4. Add the butter
Turn off the heat and stir in the butter until it’s melted and incorporated. (If the butter doesn’t fully mix in, that’s okay!)
5. Stir in the hazelnuts
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.
6. Let it set
Spread the mixture onto a parchment-lined baking sheet and let it cool for about 20 minutes until hardened.
7. Process into crumbs
Once cooled, break the Krokant into chunks and pulse in your food processor until you have coarse crumbs, similar in size to how you originally chopped the hazelnuts.
How to use Krokant
- Sprinkle over cakes. A must for classic German cakes like Frankfurter Kranz or Himbeertorte or Rüblikuchen.
- Top your ice cream. A crunchy contrast to creamy desserts like my grilled peach and rosemary Milcheis.
- Mix into yogurt or granola or try it over this Topfencreme for an extra special treat.
- Use in cookies and pastries to add extra flavor and texture.
- Sprinkle over muffins such as these Kiba muffins!
If you love easy and authentic German recipes, make sure to subscribe to my free email newsletter for the latest recipes, tips, and German food inspiration delivered straight to your inbox!
Caramelized Hazelnut Topping Recipe (Krokant)
Equipment
- 1 Food Processor This is the size and brand I have and it doesn't take up much space.
- 1 Medium skillet This stainless steel pan is my new favorite. I have the beech wooden handles for it and they look so good!
Ingredients
Ingredients
- 150 grams whole hazelnuts raw and not roasted
- 100 grams granulated sugar
- 50 grams butter unsalted
- 1 pinch salt not optional—it’s a must!
Instructions
- 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.150 grams 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.100 grams 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!)50 grams butter, 1 pinch 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.
Notes
- Use a wooden or metal utensil for stirring—no plastic! Caramel gets very hot and can melt plastic utensils.
- Salt is non-negotiable. It enhances the hazelnut flavor and balances the sweetness beautifully.
- Customize it! Try adding a touch of cinnamon, cardamom, or even vanilla extract for extra depth.
- Swap the nuts. Almonds (with or without skin) are also a classic choice for Krokant, if you want to switch things up.
dirndlkitchen
We love using this super delicious hazelnut Krokant topping on anything from cakes to ice cream or even oatmeal! I hope you will love it as much as we do!