Another traditional sweet of Modena is the Croccante which originated in the Appennino Modenese (the mountain range near Modena ). The historical archives of the church and parishes indicate that this typical dessert which goes back as early as 1700 - 1800, was eaten when celebrating births, marriages and other important events for the community. The croccante was prepared in convents and in private homes using almonds, walnuts and hazelnuts. The sugar is caramelized to 180 ° C (356 ° F) and then peeled almonds, walnuts or hazelnuts are added. When the mixture is still hot, it is rolled out with a rolling pin and shaped into different forms. The climate is an important factor because caramel has a single enemy: moisture. The cold, dry climate of the Appennino Modenese keeps this ancient tradition alive.