White Pecan Easter Egg Croissant

In a medium saucepan, combine the sugar, butter, and bring to a caramelized state while stirring constantly

Remove from heat, add the pecans or hazelnuts, and mix well

Spread the mixture onto a large greased baking sheet

After cooling, process in a food processor or simply break into pieces using a kitchen mallet. Reserve

Melt the white chocolate according to the package instructions

Using a spoon, spread a layer of melted chocolate over the egg mold

Refrigerate for 2 minutes to set

Spread another layer of chocolate and refrigerate for an additional 2 minutes

Mix the croissant with the remaining chocolate and spread the third and final layer

Return to the refrigerator to set completely, which will take approximately 30 minutes

Remove from mold, wrap in aluminum foil, ready to be dipped in chocolate.