Sea salt almond toffee

The first time I ate it, it was really amazing, so I asked a friend who did private baking to ask for the recipe, and I made a pot if I had nothing to do, which was very pleasant

Ingredients

Whippingcream 200 g

butter 120 g

castersugar 200 g

syrup 80 g

seasalt 10 g,5 g

cookedalmonds 240 g

Cooking Instructions

Bake in the large almond oven at 150Â°C for 10 minutes, and continue to keep warm after the end of the oven
Except for almonds, weigh all the ingredients and put them in a pot, heat and boil, turn to medium-low heat and slowly boil, until they bubble and are obviously viscous, then turn to low heat and stir constantly to prevent the bottom of the pot from sticking
About 160 Â°C, at this time the color of the syrup is about the same as the finished product, turn off the heat and continue to stir until silky (uneven stirring is easy to get oil), put in cooked almonds and mix well
, if there is no thermometer, you can use chopsticks to pick a little bit and put it in cold water, it will become hard immediately and bite crispy
Pour it into a baking tray and shape, and cut it into pieces immediately when it is not hot and a little soft, otherwise everything will be broken when it is cold.
If it's cold after the time, you can add a little whipped cream to all the ingredients and continue to cook until it runs (but I haven't tried it)
After cooling, it can be
sealed and stored, and this recipe can just make a mold (nougat mold) for a box of 60 candies, and the finished product is about 720 grams after packaging
Shelf life 2 months, refrigerated in summer