cocante

Cocante is a type of confection, primarily found in Portuguese and Brazilian cuisine. It is a hard, brittle candy made from sugar and nuts. The most common variety uses almonds, which are roasted and then coated in a caramelized sugar syrup. This syrup hardens into a glassy, translucent shell around the nuts. The name "cocante" is derived from the Portuguese word "coque," meaning coconut, though cocante is not typically made with coconut.

The preparation involves heating sugar to a high temperature, often until it reaches a deep amber color, before adding the nuts. The mixture is then quickly poured onto a greased surface or parchment paper and allowed to cool and solidify. Once hardened, it can be broken into irregular pieces. Variations can include different types of nuts such as cashews or peanuts, and sometimes spices like cinnamon are added to the sugar mixture for flavor. Cocante is often enjoyed as a sweet treat or a dessert accompaniment. It is also a popular item during festive seasons in some regions. The texture is characterized by its crispness and the satisfying crunch of the nuts.