Formula: 11g of white sugar/27g of butter/2g of salt/7g of maltose/25g of whipped cream/14g of almonds?

Practice:

1. Flat-bottomed non-stick pan, put white sugar, butter, salt maltose and light cream in the pan and boil over low heat. Stir and melt all the ingredients and continue to cook for about 19 minutes, until the color is caramel, the temperature reaches 15 degrees, turn off the fire, add almonds and mix evenly (the cooking time depends on the actual situation).

2. Pour it into a non-stick pan, tidy it flat while it is hot, cover it with oil paper and roll it flat. When the temperature drops to about 65 degrees, you can cut it. Be sure to cut it in time, otherwise it will not move if the temperature is too low and cold.