Hazelnut Croquant

Bite into Ginut croquant and you break through a thin, glass-like layer of caramel to reach a whole roasted Giresun hazelnut. The roasted nuts are stirred through caramelised sugar and left to harden as they cool. Few sweets have been served at Black Sea tables for longer; eat it in pieces or break it over desserts.

Which pack, and how to use it

• 100 g: a first taste, or the occasional dessert.
• 200 g: for serving it often, or keeping a supply to cook with.
• Pound it in a mortar and sprinkle the crumbs over ice cream, cakes or milk puddings.
• Keep it away from the fridge, because moisture turns the caramel soft.

Croquant questions

How is croquant made?
Sugar is caramelised, nuts are mixed in, and the whole batch is left to cool until it turns brittle. This traditional confection is made with hazelnuts in its Black Sea form.

Why not keep it in the fridge?
When cold croquant comes out of the fridge, moisture condenses on its surface and the caramel loses its crack. A tightly sealed jar in a cool, dry place keeps it crisp.