In Norway, crushed praline is called krokan, and it’s a popular addition to many desserts.
Crushed praline is made from caramelized sugar combined with vanilla, nuts, and a touch of sea salt. I typically use almonds, but you can use any nuts you prefer. I also like to add a bit of sea salt on top for a delightful salted caramel flavor, as the sweet and salty combination works so well together.
My love for crushed praline—or krokan, as I call it—goes back to 1985, when I was a little girl. There was a small ice cream stand near where I lived, a cozy hangout spot where they served the most incredible soft-serve ice cream coated in krokan (crushed praline)—so delicious!
I love using this to make my Praline Ice Cream Cake. In Norway, we call this Krokankake. The recipe is in the ice cream category.
Crushed praline is perfect for sprinkling on ice cream, donuts, and all kinds of desserts.
And the best part? You can use any nuts you like—almonds, hazelnuts, pecans, pistachios—whatever you love most!
I hope you give it a try someday!
Before you start
To read the full recipe, please subscribe!
