Leaf Croquant

When layering the nut paste and making the turns, it is important not to allow the caramel to become too warm, or the paste will simply be absorbed into the sugar instead of remaining a separate thin layer. This can be compared to the process of making laminated doughs — for example, puff pastry: If the basic dough is rolled too thin or the butter is too soft, the butter and dough will blend together instead of forming the desired layer structure, and the result will be less than satisfacto