Instead of high-fat pralines, toffee, or brittle, give croquant (French for "crisp")--a cream- and butter-free combination of caramelized sugar and almonds. Package in a paper-lined confection box or pretty bowl with a note to crumble over ice cream, layer into parfaits, or simply eat like brittle. Be careful not to burn yourself when pouring the hot mixture onto the jelly roll pan. The color of the sugar mixture (rather than temperature) is the best cue for doneness. The darker the color, the more bitter the candy--aim for a golden honey color. If your pan is too dark to gauge the color of the caramel, very carefully lift a small amount of the mixture with a spoon and drop it onto a piece of white paper--the level of caramelization will be evident.

 

 

The crunch is a traditional almond biscuit, it’s originally a specialty of Saint Paul de Fenouillet. From the Pons family, originally from the village, there moved to Collioure, where they have transferred the factory, which is also its point of sale.
Traditional know-how with natural products

The croquants are made tradidionnaly, with only natural products, almonds, lemon, vanilla, anise ... without adding preservatives. Besides the crunchy almonds, the most traditional producers propose other variants (nut or chocolate chip, for example), and also other Catalan specialties (biscottin, bunyetes, rousquilles ...). To be enjoyed with a coffee (or a glass of Banyuls ...) or to accompany a Catalan cream ...



Company visit : shop, fabrication shop (morning), tasting.

Opening : 10am to 3pm and 1pm to 7pm – 8am to 1pm and 3pm to 7.30pm in season (closed Tuesdays, except July, August, September)