Knäck is a traditional Swedish toffee prepared at Christmas. A common recipe is equal parts (typically 0.3 litres) of whipping cream (not whipped), sugar and pale syrup. It is also common to add some butter (a few tablespoons). One can also add one or two teaspoons of vanilla sugar or about 0.1 kg of peeled and finely chopped almonds. Put all the ingredients except for the almonds in a heavy based saucepan and stir until the sugar has melted. Let it boil for a while. The mix can be tested by taking some of it and dropping it into a glass of water. It should be chewy, but not too hard. Then pour the mixture in waxed paper cones and leave to cool.
See also: Swedish cuisine