Croissant Brittle

Croissant Brittle

A delicious home-made treat, any time of day

Serves 4


  • 4 St Pierre Butter Croissants
  • 60ml whole milk
  • 60ml single cream
  • 255g caster sugar
  • 50g chopped pecan nuts


  1. Pre-heat the oven to 180°C
  2. Line a baking tray with foil or baking parchment, and grease with butter
  3. Gently warm the milk, cream and sugar in a pan
  4. Slice the croissants in half horizontally, and dip into the warm mixture using a fork or a pair of tongs
  5. Place the croissant halves onto the baking tray
  6. Add the chopped pecans to the milk mixture, stirring in to coat all the nuts
  7. Spoon the nuts on top of each croissant
  8. Bake in the oven for 30 minutes until crispy and golden brown
  9. Allow to cool and crisp up, then break into pieces and enjoy