Preheat the oven to 350 (F).
Combine 1 1/2 cups flour, 2 tablespoons sugar, and 3/4 salt in the bowl of a freestanding electric mixer fitted with a paddle attachment and mix on low speed until combined.
In a small bowl or a liquid measuring cup, whisk together 8 tablespoons melted unsalted butter and 1 1/2 tablespoons water. With the mixer set on its lowest speed, slowly drizzle into the flour/sugar/salt mixture (from the first step) and continue mixing on low speed until the mixture starts to come together in small clusters.
Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 25 minutes or until the crumbs are golden brown and slightly moist to the touch; don't worry, the clusters will dry and harden as they cool.
Let the crumbs cool on their sheet pan for 10 minutes, before using a dough scraper to break them up into small clusters. Place the sheet pan on a wire cooling rack and allow to cool completely before using in the recipe.