For Knäck, first put the sugar in a saucepan with the syrup, whipping cream and butter and bring to the boil. Let it boil down for about 20 minutes, stirring regularly, until it thickens and turns golden brown.
To test if the crackling becomes firm enough, put a drop in glass of cold water. If the ball becomes firm, the hard toffee is ready.
Fill the mixture into small bags as desired, insert a wooden stick into each and let the knäck set.
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