100gr Hazelnut Croquant
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Description
Hazelnut croquant is roasted Giresun hazelnuts folded into caramelised sugar and left to cool until it sets hard. Glassy, brittle caramel outside; a full hazelnut inside. It is one of the oldest sweets on a Black Sea table, and the 100 g pack is the size to try first or to put out with tea.
Key Features
- Made from roasted Giresun hazelnuts and caramelised sugar.
- Brittle and crisp — the texture that makes croquant what it is.
- A traditional Black Sea sweet.
- Serve it with tea and coffee, or crush it as a dessert topping.
- A 100 g pack, easy to start with.
Product Details
| Net Weight | 100 g |
|---|---|
| Ingredients | Roasted hazelnuts (Giresun), caramelised sugar |
| Texture | Hard and brittle (croquant) |
| Origin | Giresun, Türkiye |
| Allergen Advice | Contains hazelnuts. |
| Brand / Producer | Halis Fındık — Özkaya Gıda Tur. Elek. San. Tic. Ltd. Şti., Giresun |
How to Enjoy
Eat it as it comes, with tea. Crushed to a coarse powder it becomes a superb crunchy layer over ice cream, milk puddings and cakes; folded into cake batter it softens slightly in the oven and leaves pockets of hazelnut caramel. Croquant crushed in a mortar gives homemade ice cream and tiramisu a finish that looks like restaurant work.
Storage
Moisture is the only real enemy of croquant: it softens the caramel and turns it tacky. Keep it in a tightly closed jar somewhere cool and dry. Do not refrigerate — condensation forms on the surface as it comes back out and ruins the snap. In summer, simply keep it off a sunlit shelf.
Frequently Asked Questions
What is croquant?
A traditional confection made by caramelising sugar, folding in nuts and letting it cool until brittle. Hazelnut croquant is the Black Sea version, made with hazelnuts.
Why should it not go in the fridge?
Condensation forms on the surface when it comes out of the fridge, the caramel draws in that moisture and the crunch is gone. A closed, dry container at room temperature keeps it best.
Should I buy 100g or 200g?
For a first taste, or for occasional use as a dessert topping, 100 g is enough. If you serve it regularly, the 200 g pack is the better buy.