This year’s favourite Christmas treat in our house is sea salt toffees with rosemary. Yum! Making toffees or knäck is another Swedish Christmas tradition from my childhood.
Rosemary is my favourite flavour to add to desserts at the moment so a chewy caramel flavoured toffee with seasalt AND rosemary can’t be anything other than good. Really good! It’s quick and really easy to make.
Mix all ingredients (apart from butter) together and bring to the boil and keep stirring with a wooden spoon.
How much you boil down the mixture depends on how hard you prefer your toffees. Too little and they don’t harden and too much you’ll break your teeth! It’s safest not to make them too hard or great grandma won’t be able to have any after Christmas dinner. (Unless you want to keep them all to yourself that is, in which case a long boil would be a smart move…). I keep them quite soft so the kids can eat them. About 20 minutes usually does it but I always have to rely on the water test. Pour a little bit of mixture into a glass of cold water, if it forms into a soft ball it will form a soft toffee. For a harder toffee you want a really hard ball to form. And if the mixture floats out – it’s not ready.
Stir in the butter and pour the mixture into little cases to cool down and set.
- 1.8 dl / 180 grams of sugar
- 2 dl / 200 grams of coconut cream
- 2 dl / 200 grams golden syrup
- 2 tbs butter
- a couple of sprigs of rosemary