Krokan is a term used in several culinary traditions to refer to confections made from caramelized sugar and nuts, or to elaborate celebratory pastries. The origins of the word trace back to the French term croquant, meaning "crunchy," and its variations appear in Scandinavian, Turkish, French, and other European cuisines.
In Scandinavian countries, particularly Norway and Sweden, krokan refers to a brittle made from caramelized sugar mixed with nuts, commonly almonds. This confection is often broken into small pieces and used as a topping for ice cream or incorporated into cakes and desserts. In a Swedish context, krokan also denotes a traditional wedding pastry, a stacked biscuit tower held together with caramelized sugar, resembling the French croquembouche. The Swedish version often uses almond-based biscuits, and the structure is broken apart during festive occasions.
In Turkish cuisine, krokan şekerleme is a similar brittle candy made by caramelizing sugar and mixing it with nuts such as hazelnuts, pistachios, or almonds. This confection is enjoyed both as a standalone candy and as a topping for various desserts.
The common element across these variations of krokan is the use of caramelized sugar and nuts, though the form and usage of the confection differ by region and cultural tradition.