Almond: 440g (baked in an oven at 150℃ for 15 minutes, then kept warm in the oven without taking it out).

Cream: 300g

Butter: 136g

Fine sugar: 270g.

Sea salt: 6 grams (or 4 grams of salt)

Shui Yi: 120g.

1. Bake almonds in the oven at 150 degrees 15 minutes. Keep it warm in the oven after baking, and don't take it out.

2. Pour the whipped cream+butter+fine sugar+sea salt+Shui Yi into the milk pot, and first melt the butter and sugar on the fire;

3. Turn down the heat and continue to cook. After boiling until it is thick, stir it constantly with a scraper to prevent the bottom from pasting. It takes about 15 minutes to turn into caramel color (the fire can be turned off when the temperature reaches 150 degrees);

4. Pour the roasted almonds while they are hot and mix well;

5. Pour it into a baking tray and shape it. When the sugar is cooled to about 70 degrees, cut it into pieces with a knife, put it into a special packaging bag and seal it.

Cut the sugar into small pieces, put it in a special bag and seal it.