Nib sugar

Nib sugar (also pearl sugar and hail sugar) is a product of refined white sugar. The sugar is very coarse, hard, opaque white, and does not melt at temperatures typically used for baking. The product usually is made by crushing blocks of white sugar, then sifting to obtain fragments of a given diameter. The sugar may also be made in an extrusion process.
It is known as "pärlsocker" (pearl sugar) in Sweden, and as "perlesukker" in other Scandinavian countries. In Finland it is called "raesokeri" ("hailstone sugar") or rarely "helmisokeri" (also pearl sugar).
In Nordic countries, "pärlsocker" is used extensively to decorate various pastries and confections, cookies, especially on top of plain Swedish "bulle" or Finnish "pulla" cakes, muffins and buns, such as "kanelbullar" (cinnamon buns) and "chokladbollar".
In Germany it is known as "Hagelzucker" and traditionally used on Christmas cookies and cinnamon buns.
In Belgium, it is used in Liège waffles, while in Friesland it is used in "sûkerbôle" (sugar bread).
In France, it is often used on "chouquettes".