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Ca 75
2 dl whipping cream 2 dl cane syrup 2 dl sugar (¾ dl chopped sweet almonds) (Pinch baking powder) 1. You need tiny (¾'' in diameter) cup cake "holders" to make this candy properly, but it can also be poured in a greased pan or on a greased cookie sheet, like the kola. So, either put about 100 "cup cake holders" on a cookie sheet or on a tray, or grease a pan or a cookie sheet. You need the same kind of pot/pan for knäck as you need for kola. 2. Mix cream, sugar, and syrup in the pot/pan and bring to a boil. Let boil on lower heat, while being stirred, until it passes the lump test or reaches a temperature of 255°F/125°C. It will take about 15 minutes, depending on the width of thw pot/pan. 3. Add the almonds and the baking soda if you so choose. The almonds add flavour and texture while the baking powder makes the knäck more porous. 4. Fill the "cup cake holders" using two table spoons or a gravy spoon or pour the mix into the pan or onto the cookie sheet. 5. Cut the same way as you cut the kola if you didn't use "cup cake holders". 6. When the knäck has cooled down, wrap each pice in plastic wrap (if necessary) and store in the refrigerator in an air-tight container. |
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