I really wonder what kind of visitors I'll get with this title. Well. What is this post really about? It's about "Knäck", a Swedish christmas candy, that actually translates to.. crack. Really. I find that pretty funny. Especially since many people also find it horribly addictive. It's really a creamy almond toffee - but that doesn't sound half as fun. Wanna give it a go? There are many recipes, but I prefer this one. As opposed to most of them, this is made in the microwave, which means it's really fast. Here's the recipe!
Swedish Crack - Knäck
makes around 40
100 ml cream
100 ml golden syrup
80 g / 100 ml sugar
3 tbsp finely chopped almonds
tiny paper cups
Mix cream, sugar and syrup in a suitable container. This means something that can take a lot of heat, go into the microwave, and still have high sides so the whole thing doesn't boil over. I have a quart-sized Pyrex glass pitcher that's absolutely perfect. Put it the microwave on the highest setting, for exactly 7 minutes. (You might need to try this a couple of times - if it doesn't boil for long enough, it'll be very soft and chewy. If it's boiled too long, it'll be rock hard.) Remove very carefully - it's super hot - and gently fold in the almonds. Pour into tiny paper cups very fast, if it cools down it'll be a lot harder to pour. Place in the fridge until they're set. Keeps well in an air-tight container.
13 comments:
Ever since you posted the first time about knack i have been searching for golden syrup - I finally found some yesterday! Thanks for posting the recipe. I can't wait to try it this week.
Holly, that's great! I hope you enjoy it!!
Mmm... knäck. That is so my must have christmas-yummy.
Its summer here but the name catched me. You have very nice and origninal recipes. I see not much Swedisch foodblogs. And the links to other foodlogs are always the same. You make a difference. Goodbey!
cool recipe.. when i tried it i boiled it for 30 mins. it then set real hard and shattered like perspex when you broke it, but it was too chewy. i would look for the consistancy of daim/dime bars. any ideas? thanx
For something like dime bars, you need to boil it for longer, to get it hotter. This will - and should - be chewy. :)
Hi, I'm from Sweden but live in the US right now. I hope you will answer me cuse Im dying for knack! Where can I find the small cups where you poor the knack in?
Amanda - in the US? I have no idea :) Sorry!
Hi Anne - I'm an Australian living in Sweden and I made some knäck with a recipe from Vår Kokbok. I used a thermometer and removed the pan from the stove at precisely 225 degrees. The result is wholeheartedly delicious although I do have one rather annoying problem...
They are so tricky to eat from the small cups - the stick to the sides and I can't peel the paper away! The thing is, I am not sure if this is the way they are meant to be. I recall eating them last Christmas at some markets and they tasted exactly the same and stuck to the casings in the exact same manner.
Any advice or thoughts would be greatly appreciated!
Oh, admittedly they are often rather sticky. The solution is to cook them to a slightly higher temperature - they will be harder but also easier to release from the paper. Additionally, keep them in the fridge.
Can get these from walmart or any craft supply store where they sell party favors or candy melts.
U can get them where they sell party favors, or candy melts etc. i found them at walmart, any craft store as well. Mini muffin paper cups.
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