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• 180 g sugar
• 200 ml light syrup
• 200 ml heavy cream
• 100 g dark chocolate
• 100 g dark chocolate
• 1 coconut butter
• 3 T chopped almonds

Kola & Knäck – Caramel Toffee


1. Blend sugar, syrup, whipping cream, butter and almonds together well in a pan. Bring to a boil and cook. The cooking temperature will affect the consistency of the toffee. Use a candy thermometer to measure it. For softer toffee, bring it to 225° F, for medium hard bring it to 275° F and for harder, crunchy caramel, to 325° F.

2. Once it has reached temperature, pour the mass into small forms and decorate as desired - for example, press small stars into the soft mass.

3. Allow to cool and serve or store in the refrigerator.