Talk:Knäck

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When do the almonds get added?

Jackiespeel 12:15, 2 Sep 2004 (UTC)


 * It must be added before the Knäck cools, anyway... =S

Knäck is not soft
There is a serious error in this article. Knäck is really supposed to be hard rather than chewy. The core of the Daim bar is in fact very similar to the traditional Swedish knäck that is eaten at Christmas. —Preceding unsigned comment added by 130.238.197.249 (talk) 09:19, 12 December 2007 (UTC)

you put the almonds in after the vanilla and suger. —Preceding unsigned comment added by 204.81.126.118 (talk) 17:36, 13 December 2007 (UTC)

Knäck is not hard
Well, knäck can be either soft or hard. It all depends on how long you boil it. Many families make their own knäck for Christmas, and when you only do it once a year it's a bit tricky to get it exactly right. The result usually differs a bit from batch to batch, from family to family, and from year to year. // Lars —Preceding unsigned comment added by 213.113.59.211 (talk) 14:21, 13 December 2007 (UTC)