How to make
Chop the almonds into large pieces or leave them whole like I did.
Line a wooden cutting board with parchment paper.
Place the almonds and sugar in a dry non-stick pan and place over a moderate heat, stirring with a silicone spatula.
After a few minutes, the sugar will begin to caramelize. Once it has a nice caramel color, pour it onto the paper in a thin layer.
Wait for the caramel to cool and harden.
Then break into large pieces and put in a chopper or blender.
Store in a tightly closed jar.
The almond croquant is suitable for cakes, sweets, ice cream.
To decorate a cake spread with whipped cream, it is good to put the crocan just before serving to keep it crunchy. Otherwise, it will moisten and the caramel will melt.
With an almond croquant you can decorate your semifreddo, Garash cake or classic Tiramisu.
