5 from 1 vote

Knäck & Kola (Swedish Christmas Toffee)

TYPE : Swedish
YIELD : 100 pieces
CALORIES : 30 kcal
PREP TIME : 10 minutes
COOK TIME : 45 minutes
TOTAL TIME : 55 minutes



  • 1 cup (2.5 dl) heavy cream
  • 1 cup (2.5 dl) sugar
  • 1 cup (2.5 dl) dark corn syrup (or Swedish ljus sirap)
  • 1/2 cup (1 dl) chopped almonds
  • 2 tbsp butter


  • 1 stick (100 g) butter
  • 1 cup (2.5 dl) heavy cream
  • 1 cup (2.5 dl) sugar
  • 1/2 cup (1 dl) dark corn syrup (or Swedish ljus sirap)
  • 2 tsp vanilla sugar or 1 tsp vanilla extract (optional)
  • 2 tbsp Dutch process cocoa (optional, for chocolate flavor)



  • Mix cream, sugar and syrup in a wide heavy-bottomed pot and boil until it reaches desired temperature.
  • Stir in butter and almonds, then pour into small paper candy cups, paper cones (add lollipop sticks) or onto a lined baking sheet.


  • Melt butter in a wide heavy-bottomed pot, then stir in cream, sugar and syrup. Boil until it reaches desired temperature.
  • Stir in vanilla and/or cocoa (optional) and transfer to a paper-lined pan.
  • When cool, cut into bite-sized pieces and wrap in paper or cellophane candy wrappers.


  • Soft: 250°F (120 – 125°C)
  • Chewy: 270°F (130 – 135°C)
  • Firm: 285°F (140 – 145°C)
  • Brittle: 300°F (150°C)
  • If you do not have a thermometer, test the consistency when the mixture is getting darker and thicker by dropping some caramel into a glass of cold water and try to press it into a ball with your fingers. If it remains firm, the caramel is ready to be poured.
  • Personally, I cook both knäck and kola to 265°F (130°C) for a firm but chewy texture.

Tips for pouring:

  • Set the oven to about 255°F (125°C) and place a small metal pitcher inside (like those used for frothing milk).
  • Remember to use oven mitts when handling the hot pitcher!
  • When the candy has reached desired temperature, pour some of it into the hot pitcher and keep the rest warm by placing the pot in the oven.
  • Continue pouring parts of the candy, heating up the pitcher between increments when needed.


Be careful when pouring the hot caramel so you don’t get burned.
The candy cups closest in size to those we use in Sweden are No.3 (0.8” x 3/4”).

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