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Crunchy sweet made from caramelized sugar and nuts
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Sweet croquant (25 g) has 128 calories. That works out to 510 calories per 100 g. It contains 15 g of carbs, 1.8 g of protein, 6.8 g of fat and 0.9 g of fiber. Its 0.1 mg of Copper covers 11% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 25 g
128
KCAL / 25G
Carbs
15g
· 5% DV
Protein
1.8g
· 4% DV
Fat
6.8g
· 9% DV
Fiber
0.9g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 47% · Protein 6% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 128 kcal | |
| Total fat | 6.8 g | 9% |
| Saturated fat | 0.8 g | 4% |
| Trans fat | 0 g | |
| Sodium | 1.25 mg | 0% |
| Total carbohydrate | 15 g | 5% |
| Fiber | 0.9 g | 3% |
| Protein | 1.8 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 25 g | 128 kcal |
| 1 piece (small) | 12 g | 61 kcal |
| 1 slice (thin) | 15 g | 77 kcal |
| 1 slice (thick) | 30 g | 153 kcal |
| 1 piece (large) | 40 g | 204 kcal |
| 2 piece (double) | 50 g | 255 kcal |
| 100 g | 100 g | 510 kcal |
| 1 pack (whole) | 100 g | 510 kcal |
Calculated from 510 calories per 100 g.
Sweet croquant is a crunchy confection made by coating nuts in caramelized sugar and letting the mixture set. It can be eaten in pieces or crushed and used as a topping for desserts.
Melt sugar in a pan until it turns amber, stir in the nuts, then spread the mixture thinly on parchment paper. Once completely cool and hard, break it into pieces. Hot caramel can cause serious burns, so handle it carefully.
Sweet croquant is commonly made with almonds or hazelnuts, but pistachios, peanuts, and other nuts work too. Whole or roughly chopped nuts give it a chunkier bite; finely chopped nuts make the pieces easier to break.
Sweet croquant is a firm, crunchy sheet or cluster of nuts held together with caramelized sugar. Praline often refers to nuts coated in caramel and ground into a paste or crumbs, though the meaning varies by region.
Sweet croquant usually turns sticky after absorbing moisture from humid air. Let it cool fully, then store it in an airtight container in a dry place; leaving it uncovered near steam can soften the caramel.
Store sweet croquant in an airtight container in a cool, dry place, away from sunlight and steam. Separate layers with parchment paper so the pieces do not stick together, and keep the lid closed between servings.
Freezing sweet croquant is usually unnecessary and can introduce condensation when it thaws, making the caramel sticky. For the best crunch, keep it sealed in a dry pantry and use it while its texture is intact.
Yes. Crush sweet croquant over ice cream, cakes, custards, or other desserts for a crunchy contrast. Add it just before serving, since moisture from a soft or creamy dessert quickly softens the caramel.
Sweet croquant can turn grainy when sugar crystals get into the melting caramel and trigger crystallization. Avoid stirring the sugar as it melts, and wipe down any sugar crystals clinging to the sides of the pan.
Yes, sweet croquant can be hard and may stick to teeth, so bite small pieces carefully rather than biting into a thick slab. People with braces, loose teeth, or dental work may prefer to avoid it.
Vitamins
Vitamin E
0.88mg · 6% DV
B3
0.3mg · 2% DV
B1
0.02mg · 2% DV
Biotin
0.5µg · 2% DV
Minerals
Copper
0.1mg · 11% DV
Manganese
0.18mg · 8% DV
Magnesium
18mg · 4% DV
Phosphorus
28mg · 4% DV
Potassium ⭐
53mg · 2% DV
Sodium
1.25mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 128 calories in 1 piece (medium) (25 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Sweet croquant is a brittle confection made by mixing nuts with caramelised sugar, then cooling the mixture until it sets into a crisp sheet or pieces. The exact nuts vary by recipe, and the shards can also be used to add crunch to cakes, pastries and ice cream.
It is commonly enjoyed in small pieces with coffee or tea, or crumbled over desserts. This is an energy-dense sweet, with 510 calories per 100 g, largely from sugar and fat. For a smaller treat, serve a thin piece alongside an unsweetened drink; a little crushed croquant can bring plenty of crunch to a dessert without adding a large portion.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.8g
MONOUNSATURATED
3.38g
POLYUNSATURATED
1.78g
Omega 6:3 ratio 27.6:1
Above the ideal 4:1 (27.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.