Knack Bonbon Au Caramel Suedois 3 Recipes

KNACK

Knack image

A Swedish type of Christmas candy you can do at home, but nothing says that you can't make these in the summer. Tastes like toffee.

Provided by Alexandra Bengtsson

Categories World Cuisine Recipes European Scandinavian

Time 45m

Yield 48

Number Of Ingredients 6

Ingredients

¾ cup light molasses
¾ cup heavy whipping cream
¾ cup white sugar
2 teaspoons unsweetened cocoa powder
¼ cup chopped almonds, or to taste
1 teaspoon vanilla extract

Steps:

Mix molasses, cream, sugar, and cocoa powder together in a pot; bring to a boil. Heat to 251 degrees F (122degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball, 30 to 40 minutes. The finished candy will be same firmness of the ball in water. Remove pot from heat and stir in almonds and vanilla extract.
Spoon candy into small paper candy cups. Cool to room temperature and store in an airtight container at room temperature.

Nutrition Facts : Calories 43.1 calories, Carbohydrate 7.2 g, Cholesterol 5.1 mg, Fat 1.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 3.3 mg, Sugar 6 g

SWEDISH HARD CANDIES (KNäCK)

Swedish Hard Candies (Knäck) image

Make and share this Swedish Hard Candies (Knäck) recipe from Food.com.

Provided by BeccaB3c

Categories Candy

Time 15m

Yield 60 candies, 60 serving(s)

Number Of Ingredients 5

Ingredients

1 cup sugar
1 cup dark corn syrup
1/4 cup butter
1 cup cream
1 cup chopped blanched almonds or 1 cup mixed nuts

Steps:

Combine sugar, syrup, butter and cream in a heavy saucepan.
Cook over low heat, stirring occasionally, until mixture forms a firm ball, about 250 degrees on a candy thermometer.
Add nuts and pour into small fluted waxed paper candy cups or onto well-buttered cookie sheet. If poured on a cookie sheet, allow to set before cutting into small squares with oiled scissors.
Wrap in waxed paper.

Nutrition Facts : Calories 61, Fat 3.2, SaturatedFat 1.4, Cholesterol 6.5, Sodium 15.9, Carbohydrate 8.2, Fiber 0.2, Sugar 4.9, Protein 0.6

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