In Norway, crushed praline is called krokan and is a popular addition to many desserts.

Crushed praline is made from caramelized sugar combined with 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 visited my cousin in Norway. They bought me the biggest soft-serve ice cream covered in crushed praline—so delicious!

My mom also used crushed praline to press against the sides and top of her cream- and vanilla-filled sponge cakes, a classic Norwegian style of cake. It adds a wonderful crunch and tiny caramel pieces to each bite.

Crushed praline is perfect for sprinkling on ice cream, donuts, and all kinds of desserts.

I hope you give it a try someday!

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