Best 4 Knack Recipes
KNACK
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
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)
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
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
SWEDISH KNäCKEBRöD
Awesome Swedish flatbread. Goes well with soups and cheeses. Comes out similar to Rye Crisp. You can try this with wheat flour instead of rye. I would not recommend plain white flour but any 'grain' flour tried might be interesting. World Tour 2005
Provided by Mamas Kitchen Hope
Categories Breads
Time 25m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Combine flour, sugar and salt in mixing bowl or food processor and cut or pulse in butter.
- Gradually add the milk with a spoon or pulse until you have a stiff dough.
- On a lightly floured board roll out as thin as you can.
- Cut dough into strips about 2"x3" and punch lots of small holes in each.
- Bake at 300 on lightly greased pan until lightly browned- about 10 minutes.
- Cool on wire rack then store at room temperature.
- Will keep 5-7 days.
KNACK
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 Scandinavian Recipes
Time 45m
Yield 48
Number Of Ingredients 6
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
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