Traditional Krokan Recipe: A Scandinavian Caramel Delight

Line a baking sheet with parchment paper or a silicone mat. Chop or slice your almonds and set them aside.
Melt the Sugar:

In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring and let the mixture boil.
Caramelize the Sugar:

Allow the sugar to cook, swirling the pan occasionally, until it turns a golden amber color. Be careful not to let it burn.
Add the Nuts:

Quickly stir in the almonds and a pinch of salt. If using butter, stir it in at this stage for a glossy finish.
Spread the Mixture:

Immediately pour the mixture onto the prepared baking sheet, spreading it out with a spatula or spoon to your desired thickness. Work quickly as the caramel hardens fast.
Cool and Break:

Let the Krokan cool completely. Once hardened, break it into shards or crush it into smaller pieces.
Serving and Storage Tips