Swedish Christmas Toffee Recipe – Knäck With Saffron
Servings: 40 pieces
Calories: 45kcal
Swedish Christmas Toffee, or Knäck as it’s called here in Sweden, has a rich, buttery flavor that pairs perfectly with Saffron. Saffron is added to many sweet and savory dishes during the holiday season, adding a touch of luxury. This toffee is made using simple ingredients, is sweet, chewy, and makes a wonderful homemade gift!
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Equipment
- Candy thermometer -Helpful to gauge when the toffee has reached the desired temperature.
- Small candy forms Traditionally, these candies are served in small candy casings. They can be found online, or you can skip the casings and pour the toffee mixture into a lined bread form.
- Heat-tolerant jug -Or a pot with a spout is helpful when pouring the hot mixture.
Ingredients
- ¾ Cup Brown sugar – Light and dark brown sugar add flavor but you can also use granulated sugar.
- ¾ Cup Golden syrup
- ¾ Cup Heavy cream (Double cream)
- 2 Tablespoons Butter
- ¼ Teaspoon Saffron Both powdered and saffron strands work fine. You can crush saffron strands in a little granulated sugar if you wish.
Optional toppings:
- Coarse sea salt shredded coconut, or finely chopped pistachio nuts.
Instructions
- Add the Sugar, cream, golden syrup, and saffron to a pot with a spout, if you have one. Bring to a boil, mixing occasionally. The mixture can quickly boil over, so keep a watchful eye and remove the pot from the heat or turn down the heat if necessary.
- Allow the mixture to boil until it reaches between n 258°F /126°C and 266°F/130°C. A higher temperature will make a firmer toffee.If you don’t have a thermometer, you can drop a spoonful of the mixture into a cold glass of water. Using your fingers, test whether you can roll the toffee into a ball shape. If it is too soft, return the pot to the stove.This process takes up to half an hour.
- If you are using a jug to pour into the casings, preheat it using hot water. Separate the candy casings and place them on a flat surface or tray.
- When your toffee has reached the correct temperature or consistency, remove the pot from the heat, add the butter, and stir gently to combine. Transfer to your preheated jug if using.
- With a steady hand, pour the toffee into the casings, silicon mold, or parchment-paper-lined form. If it stiffens before you have finished pouring, return it to the heat. - If using a lined form, pour the mixture as evenly as possible and give the form a few taps on a hard surface to level our the toffee and remove andy trapped air bubbles.
- Add any toppings of choice and allow to cool completely before handling to ensure the toffee keeps its shape.
- If you use a lined bread form, you can divide the toffee into squares or rectangles with a sharp knife or scissors. I like to wrap my toffee squares individually in parchment or wax paper.
Notes
Store refrigerated and consume within 2 weeks.
These toffees make the perfect homemade Christmas gift!
These toffees make the perfect homemade Christmas gift!
Nutrition
Calories: 45kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 5mg | Potassium: 8mg | Sugar: 7g | Vitamin A: 66IU | Vitamin C: 0.02mg | Calcium: 5mg | Iron: 0.03mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
