Lukas and Amber's Knäck - Swedish Christmas Toffee

Lukas and Amber's Knäck - Swedish Christmas Toffee

Ingredients:

2 dcl socker/0.8 cups sugar

2 dcl ljus syrap/0.8 cups light syrup (a 'not-so-sweet' version of pancake syrup)

1.5 msk smör/1.5 tblsp normally salted butter

1.5 dcl visp grädde/0.6 cups whipping cream (liquid, yes 'whole fat')

50 g hackad mandel/ 0.5 cup chopped almonds

80 knäck formar/ 80 mini caramel forms (look like mini cupcake forms-1in. across)

Hot pad

Two small and two normal spoons (one of each to the two people dropping the knäck into the forms at the end)

Instructions:

Melt butter,  whipping cream, syrup, and sugar together on a pot on the stove (in pot that is at least 12 inches high because the mixture will boil up). Boil up while stirring constantly on lower medium heat. You will need to slowly stir the mixture constantly as it gets darker.

Have someone spread out the small knäck forms on a flat baking sheet/pan (portable). Place a hot pad and two big and two small spoons next to this baking sheet as you will need them to place the pot on and to use to drop the knäck into the forms later, respectively.

You are waiting for when the 'drop test' (drop a little of the mixture in a small cold glass of water) gives a drop that does not spread out, but falls like a bullet, stays in its' form-not spreading-, and when eaten is on the chewier/toffier side. Once this happens (about 30 minutes on medium heat or 37 minutes on a lower heat) you should add the chopped almonds. Stir together 2-5 minutes until the drop test gives a drop that is chewy and on the harder side-think a harder chewy caramel-. This will be the final consistency.

Take the pan off the stove and set beside baking sheets on the hot pad. Quickly now, before the mixture gets cold, use the larger spoon to drop the mixture into the forms. Push it off the spoon as the mixture gets colder with the smaller spoon. Once all forms are full, set the whole sheet outside to cool (or in the freezer). 

Enjoy!! :)