CHRISTMAS TOFFEE WITH CRUSHED ALMONDS
2,5 dl cream
2,5 dl light syrup
1,5 dl caster sugar
1 dl muscovado sugar
2 msk butter
1 dl almonds, crushed
Prepare a large tray with lots of tiny paper cups.
Cook the cream, syrup and sugar to 125 C, or check if it's ready the traditional way: fill a glass with ice cold water, pour a few drops of the hot toffee mix into the water, if you can form it in to a small ball - it's ready. Mix in the butter and pour the mix in to the paper cups - a gravy jug with a spout works well for pouring. Be careful not to burn yourself! Leave the knäck to cool before eating.