Thursday, January 28, 2010


This is another traditional sweet Swedish recipe.

For 40-50 pieces I used:
- 2dl sugar
- 2dl double cream
- 2dl golden syrup
- 50gr butter
- 50gr wallnuts
- 50gr almond flakes
- paper cups

Arrange the pepar forms onto a plate.

Crush the nuts and almonds.

Combine the sugar, cream and light syrup in a heavy saucepan and stir constantly.

Boil on low-medium heat until the caramel reaches 120 degrees Celsius.

When it's done, take the pot away from the stove, add the butter and stir until it melts.

Add the crushed nuts and almonds.

Pour into the paper cups and let it cool off in the fridge.

They are delicious!

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