Pearl or nibbed sugar, excellent for Belgian waffles or Liege waffles.
Large pearl sugar (also known as nibbed or hail), suitable for use in Belgian (or Liege) waffle batter, with the pearl size between 6.0-9.5mm. The density of the sugar stops it from melting during baking and so is very good both in batters and as toppings.
Q: What is the difference between Pearl Sugar and Belgian Waffle Sugar?
A: Pearl sugar is used for cake toppings - a crunchy sprinkling for example on panettone. Belgian waffle sugar is used for making, well, Belgian waffles. It goes into the batter and gives a caramel nugget in the waffle.