Swedish classic Christmas candy – knäck.
Photo Jan-Erik Nilsson © 2009
Not too complicated to make, always appreciated, but demanding of your patience is the Swedish classic Christmas candy – knäck. It’s similar to English toffee but still not quite. Nothing sets the Christmas mood as well as a full tray of knäck. Here is how we made it this Christmas:
To use a large pot and to stir all the time is an essential trick of the trade. Possibly more failed candy are eaten straight out of the pot then actually perfected ones. But no worries, as it’s all part of the fun.
You can make knäck with or without nuts. Our batch this year was smooth, without the crunch.
Swedish classic Christmas candy – knäck
3 dl cream
3 dl sugar
3 dl light syrup
2 tbs butter
2 dl sweet almonds peeled and chopped (optional)
1. Chop the almonds. Lose the smallest particles.
2. Mix all ingredients minus the almonds in a large pot.
3. Boil while stirring until it reaches 125 centigrades, don’t even look away.
4. Add almonds
5. Fill the paper tins (ca 100). Don’t let the pot get cold.
6. Store on an open tray.
Find a small good suitable spoon for filling the paper tins or they will topple.
Some useful tips when making knäck:
Use average, not too hot a flame. Stir absolutely all the time. Find a small good suitable spoon for filling the paper cups or they’re prone to toppling over by the weight of the seductive goo. Avoid stacking the filled paper cups since they will stick together. There is a “drop test” in water that you can use to see if the temperature is right.