Tuesday, December 06, 2011

Christmas Candy: Knäck

Knäck - 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.

For variations, check these out:
Peppermint Knäck
Crisp Bread Knäck
Dark Walnut Knäck

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.

Recipe in Swedish:
Min enklaste knäck


justme said...

hi - i live in america and my husband 's grandfather was from sweden, they always did a swedish xmas eve. i am hosting a swedish smorgasbord for friends...any tips ???

Anne said...

sure, I have a lot of traditional swedish recipes in the drop-down menu to the right. I'll also be posting christmas-y recipes every day up to chistmas. Have fun!

SallyBR said...

Anne, I got absolutely mesmerized by this recipe, and even pinned it to make sure I don't forget about it.

I am a bit worried about the "boiling too long" part, though, since I've never done anything similar to this recipe

any tips on how to visually judge when it's ready?

(nice to have found your blog, I'm learning a lot!)

Anne said...

Sally, a candy thermometer is good to have - aim for 125°C, that'll give you a nice firm but still not-break-your-teeth texture. You can't really tell from just looking though, so it's good to measure the heat a few times. Then you'll know how long it takes in your microwave. It can certainly be made on stovetop, too, then you should double the quantities and use a heavy but small pot.

SallyBR said...

Thanks so much! I do have a candy thermometer, so now I feel better about going for it

will look for small paper cups and perhaps make it this weekend!

thanks again...