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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 761)~64% of the text changedremovedadded
50 g smør. gr. smør 125 g gr. søte mandler (skåldet og grovhakket). 10 g gr. bitre mandler (skåldet og finhakket, kan erstattes med noen dråper mandelessens). 250 g gr. sukker. Ha smør, grovhakkede Smøret, de skåldede, grovt hakkede søte mandler, finhakkede de skåldede, fint hakkede bitre mandler og sukker sukkeret blandes sammen i en stekepanne.. Rør på stekepanne; rør fra bunnen med en kniv over jevn varme kniv, og pass på at det ikke brenner seg.. på. Når massen det har fin en pen brun farge, hell den farve, helles det ut over et stort, flatt fat som er fuktet med kaldt vann. Skjær raskt koldt vann, skjæres i firkantede eller avlange stykker stykker. Skjær fort, før massen det stivner.

Note on Modernised

Mål beholdt i gram. Bitre mandler kan erstattes med noen dråper mandelessens, da bitre mandler ikke lenger selges i vanlig handel. Fremgangsmåten er delt i trinn.

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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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