Caramelized Nut Butter Stuffed Croissant

THAT CARAMELIZED CRUST IS THE KICKER, SO GOOD,

This is such a deliciously “more-ish” quick bite.  It elevates your humble PB&J to the next level by starting with a croissant and has the additional component of cream cheese, or vegan/dairy free cream cheese which I love to use.

We also caramelize the exterior of the croissant so you have a slightly sweet crunchy bite, then sinking into that warm, creamy, nut buttery center.  My mouth is watering just thinking about devouring that sandwich.  I thought I’d be judicious and eat half the croissant.  Well if we’re asking for full disclosure here, I did eat the entire thing,  So much for any restraint I may have thought I had.

The concept is super simple.


Croissants - I look for all butter croissants which I found at Walmart


Nut or Seed Butter - I love almond or cashew butter with this but anything you like will work.


Cream Cheese or Vegan Cream Cheese such as Kite Hill


Jam - I love a good quality jam and am currently loving Santa Cruz Organic Blackberry Pomegranate jam


Cane sugar - I prefer this over white sugar and have been purchasing all natural cane sugar consistently this past year vs. the white stuff.  You can, of course, use regular white sugar for this treat.




Slice your croissant nearly in half lengthwise to open them up, but still leaving a but of a connection.  On one side spread the cream cheese and then the jam.  I use a heaping teaspoon of jam.
Spread the nut butter on the other side.  The thickness of your schmear is up to you. 
Close the croissant.

In a non stick skillet (I love my T-Fal nonstick skillets) over medium low heat sprinkle in about 1 tablespoon of sugar and place the croissant on top of the sugar.
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The sugar will start to melt and stick to the croissant.  As soon as you see the sugar crystals are melting, flip the croissant over to cook on the other side.  Swirl it around the pan a bit to capture all the rest of that sugar, which should now be turning color to a beautiful golden brown.  It's important not to have the heat too high so you don't just burn the sugar and the croissant.  A gentle heat works best.

Turn the croissant out onto a serving platter.  Let cool just a bit to let the caramel harden and so that you’re not biting into molten hot sugar.  Cut in half on the diagonal if desired and dig in.