Crispy and fragrant toffee with a festive touch

This caramel almond toffee is the "Hermes" of the candy world. 100 grams outside costs 30-40 yuan, but making it yourself is both economical and reassuring! It's entirely handmade, requiring no advanced technology or labor, making it safe and delicious for both the elderly and children. The caramel-colored sugar coats large almonds, offering a rich, caramelized flavor upon first bite, followed by a satisfying crunch and a burst of nutty aroma. The sweetness is just right, not cloying, and the more you chew, the more fragrant it becomes. Stock up for the New Year – it'll impress guests or be enjoyed by yourself!

Ingredients

Steps

Keep Almonds Warm: Spread the roasted almonds evenly on a baking tray, put them in the oven, and keep them warm at a low temperature of 80°C. This will prevent the sugar from cooling down and clumping when you use them later.
Caramelizing the sugar (keep the heat low throughout!) A non-stick pan is essential. Pour in the butter, granulated sugar, salt, and heavy cream (or corn syrup). Use the lowest heat possible throughout; do not turn up the heat halfway through, or the sugar will become oily. Stir constantly, scraping the sides of the pan to ensure even heating. I cooked it for about 30 minutes; you'll need some patience too.
If you have a thermometer, prepare one; if you don't, prepare a bowl of cold water first.
How to tell if the caramel is done: With a thermometer: Cook to around 150-155°C. Without a thermometer: To judge the caramel color, drop a drop of syrup into cold water. If it comes out as a crunchy, hard candy, it's ready.
Mixing Almonds: Remove the warm almonds from the oven and immediately pour them into the cooked caramel, quickly stirring to combine. Do not remove the baking tray containing the almonds; keep it warm in the oven for later shaping.
Shaping: Pour the mixed sugar back into the baking pan that was taken out of the oven, and quickly flatten it with a board. If the baking pan is not kept warm, the sugar will harden immediately upon contact with a cold surface and will be impossible to flatten.
Cut into pieces (while hot!) When the sugar is still slightly hot, around 60-70 degrees Celsius, quickly transfer it to a cutting board and cut it into strips or pieces. While cutting, immediately put the remaining sugar back into the oven to keep it warm; otherwise, it will crumble into crumbs if you cut it after it cools down.
Packaging Once the candy has completely cooled, you can wrap it in candy wrappers for easy gifting or personal consumption.