A sweets recipe found on nrk.no
Homemade Christmas sweets have long traditions in Scandinavia. Make the salty version in this recipe or give the toffees a taste of licorice with licorice powder. Or try it with cardamom for Christmas flavors, or use finely grated citrus peel.
5 dl [1 pt] cream
250 g [9 oz] sugar
125 g [4,5 oz] golden syrup (Lyle’s or similar)*
50 g [1,75 oz] butter
The seeds from 1 vanilla pod
1/2 tsp flakesalt
2 teaspoon liquorice powder or
1 teaspoon ground cardamom or
finely grated peel of 1 lime, 1/2 lemon or 1/2 orange
* Avoid using corn syrup, you’ll loose the Scandinavian authenticity as we never use it here.
This is what you do
 Boil all the ingredients in a thick-bottomed saucepan til you got a golden and very viscous mass. Stir at regular intervals, and stir more often towards the end. The toffee mass is done when it starts to let go of the bottom of the saucepan, is pretty brown, tough and elastic. If you use a sugar thermometer check that the toffee mass has reached about 120 C / 250 F. You can also drip some toffee mass into ice-cold water to check the consistency.
 Pull the saucepan aside and stir in licorice powder, cardamom or citrus peel if using any of these.
 Pour the toffee mass into a small mould (about 20×20 cm / 8×8 in) dressed with baking paper. Leave the toffee mass to cool at room temperature. Cut the toffee mass into nice sqare pieces. If you used licorice powder roll the toffees in a little extra powder.