Knäck

Instructions

1. Line a baking tray with baking paper and prepare the bicarbonate and flaked almonds beside you.
2. In a heavy saucepan, melt the sugar with the golden syrup over medium heat, without stirring, until you get a light golden caramel.
3. Off the heat, add the butter and cream, then return to medium heat, stirring until it reaches 120 °C.
4. Keep cooking to 140 °C, stirring constantly, then remove from the heat.
5. Immediately add the bicarbonate, vanilla, salt and almonds, then mix vigorously: the mixture will foam up.
6. Quickly pour onto the tray, spread thinly and leave to cool completely before breaking into pieces.