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Krokan (Almond Brittle)

Krokan (almond brittle) from Erken 1914: butter, chopped sweet and bitter almonds and sugar browned in a pan, poured out onto a moistened platter and cut into pieces before it sets.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 630 (falt i det fri)

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About the dish

Krokan is a classic almond caramel that was used both as a confection and as decoration on cakes and desserts.

How to make it

  1. 1

    Combine in the pan

    Put the butter, coarsely chopped sweet almonds, finely chopped bitter almonds and sugar together in a frying pan.

  2. 2

    Caramelize

    Stir up from the bottom with a knife over even heat and make sure it does not burn.

  3. 3

    Pour out and cut

    When the mass has a nice brown color, pour it out over a large, flat platter moistened with cold water. Quickly cut into square or oblong pieces before the mass sets.

Changes from the original

Measurements kept in grams. Bitter almonds can be replaced with a few drops of almond extract, since bitter almonds are no longer sold in ordinary shops. The method has been divided into steps.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 630) → 1949 (korrekturlest, s. 761)~37% av teksten endretfjernetlagt til
50 gr. smør 125 gr. søte mandler 10 gr. bitre mandler 250 gr. sukker. Smørret, Smøret, de skoldede, skåldede, grovt hakkede søte mandler, de skoldede, skåldede, fint hakkede bitre mandler og sukkeret blandes sammen paa stekepande; på stekepanne; rør fra bunden bunnen med en kniv kniv, og pas, pass at det ikke brænder paa. Naar brenner på. Når det har en pen brun farve, heldes helles det utover ut over et stort, flatt fat, fat som er fugtet fuktet med koldt vand, vann, skjæres i firkantete firkantede eller avlange stykker. Skjær fort, før det stivner.

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Frequently asked questions

What is the krokan made of?
Only four ingredients: 50 g butter, 125 g sweet almonds (coarsely chopped), 10 g bitter almonds (finely chopped) and 250 g sugar. The almonds are scalded first.
How is it made?
Everything is combined in a frying pan and stirred up from the bottom with a knife so it does not burn. When the mass has taken on a nice brown color, it is poured out onto a large, flat platter moistened with cold water.
How do you divide the krokan into pieces?
Cut it quickly into square or oblong pieces while it is still warm – before it sets. That way the edges turn out clean.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 630, under confectionery and marzipan. It makes about 10 servings and takes around 30 minutes.

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