100g Hazelnut Croquant

Break a piece of Ginut hazelnut croquant and you hear it before you taste it: a clean, glassy crack, then a whole roasted Giresun hazelnut inside a shell of caramelised sugar that set hard as it cooled. This brittle sweet is among the oldest treats of the Black Sea kitchen, and the 100 g pack is the easy way in — enough for a first taste, a few rounds of tea or the occasional dessert topping.

Ways to Serve It

The simplest option is a small plate of pieces next to a glass of tea or a cup of coffee. For desserts, crush it in a mortar to a coarse, crunchy powder and scatter it over ice cream, milk puddings or a cake. That same crumb gives homemade ice cream or a tiramisu the kind of finish you would expect from a restaurant kitchen.

What Makes It Worth Trying

• Made with roasted hazelnuts from Giresun and caramelised sugar.
• A true croquant bite: hard, brittle and satisfyingly crunchy.
• A classic of traditional Black Sea confectionery.
• Equally at home on the tea tray and on top of a dessert.
• A 100 g pack for getting to know it; if it becomes a regular, the 200 g size suits you better.

At a Glance

Keeping the Snap

Humidity is what spoils croquant: damp air softens the caramel and leaves it sticky. Store it in a jar with a tight lid, in a cool, dry cupboard. Skip the fridge — when a cold piece meets warmer room air, water condenses on the surface and the crunch is gone. In summer, just make sure the jar is not standing on a shelf in direct sun.

Good to Know

Can I bake croquant into a cake?
Yes. Stirred into cake batter, the pieces soften a little in the oven and leave small pockets of hazelnut caramel through the crumb.

Where does hazelnut croquant come from?
Croquant is a traditional confection: sugar is caramelised, nuts are folded in and the mixture is left to cool until brittle. Made with hazelnuts, it becomes the Black Sea's own version.

Is it suitable for someone with a hazelnut allergy?
No. The product contains hazelnuts, so anyone allergic to them should avoid it.