Knäck: Swedish Christmas Butterscotch

Knäck is a popular Swedish Christmas candy that is very similar to butterscotch or toffee. They are almost always made in little paper cups.

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Caution

As with all hot sugar syrups, caution should be used while boiling and pouring. Sugar burns can be extremely bad. Work slowly and carefully.

Paper Cup Substitutions

If you don’t want to use the little paper cups you don’t have to! Grease a heat-proof pan, like a casserole dish, and pour the knäck in. Let rest at room temperature for 24 hours then cut into bite sized pieces. 

Nuts

Knäck: Swedish Christmas Butterscotch is very often made with chopped almonds. This is the version you’ll see in the grocery store and in most recipes. The nuts are not strictly necessary however. Feel free to take them out or substitute them with other chopped nuts. 

Print Recipe

Knäck: Christmas Butterscotch

Knäck is a popular Swedish Christmas candy that is very similar to butterscotch or toffee. They are almost always made in little paper cups.

Ingredients

• 180 g sugar
• 200 g cream
• 280 g golden syrup
• 50 g skinless almonds finely chopped
• 2 g salt

Instructions

• Combine the sugar, cream, and golden syrup in a pot and bring to a boil.
• Stir the mixture occasionally to prevent sticking and continue cooking until it reaches 127°C (260°F).
• As soon as it comes to temperature, turn off the heat and quickly add the salt and chopped almonds. Combine thoroughly.
• Using a heat-proof pitcher, sauce gun, or candy funnel immediately pour the mixture into small paper cups.
• Allow the knäck to crystallize and set for 24 hours before enjoying.