No Swedish Christmas is complete without “knäck”. Together with “ischoklad" (ice chocolate) it is the most typical Christmas candy in Sweden. Knäck is a home made toffee that varies in texture depending on how long you cook it. Traditionally finely chopped almonds were added to the mixture but very often it is also made as a plain toffee. It is a must in our families and our girls have already made them.
• 200 ml cream
• 200 g sugar
• 200 ml golden syrup
• 2 tbsp butter
• 100 ml chopped almonds (optional)
- Mix cream, sugar and syrup into a pot and bring it to a boil.
- Boil on medium heat for 30 min (stir once in a while). There should be a lot of bubbles. Please note that the time could change depending on the size of the pot and the heat of your stove.
- Then start measuring the temperature of the mixture. It is ready when temperature is around 125-130°C. For me it took around 45 min. You can test it by cooling a some mixture in a cup of cold water.
- While waiting for the mixture to be ready you can prepare a tray that you pack tiny paper cups tightly on. Also chop the almonds so it is ready and find a suitable metal container to pour from.
- Take the mixture off the heat and stir in butter and almonds.
- Carefully put the mixture into the small paper cups using two spoons, trying to avoid them from flipping over, or getting yourself burnt.
- Let it cool.