Tuesday, December 23, 2008
Christmas Candy: Crisp Bread Knäck
The night before christmas! (Christmas is always celebrated on the 24th here.) I have to share one more christmas candy recipe with you. I've posted about Swedish knäck before, our special sort of toffee that almost everyone makes for the holidays. You can play around with it in many different ways and a few months ago it occurred to me that you might be able to switch the almonds for something else that's crunchy.. like crisp bread!
I know that it sounds awfully weird, but it actually turned out really well. I've had a lot of guests try it by now and everyone really liked it - even though they all looked extremely sceptical before trying. You have to have crisp bread for this, obviously, and it can be quite hard to find in some countries. IKEA is generally a safe bet, though.
Now, I'm off to have a slice of just-cooked Christmas ham... on crisp bread. Of course.
Crisp Bread Knäck
makes about 40
100 ml sugar
100 ml golden syrup
100 ml cream (heavy, double or whatever it's called in your country - the fattest kind you can find)
2 crushed slices of rye crisp bread (I use a kind called Rågi)(shake the crumbs in a colander to get rid of any "dust".)
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 crushed crisp bread. 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.
Recipe in Swedish: