nstead 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.