Caramel almond toffee: whipped cream 200g ||| white sugar 75g||| maltose 40g||| brown sugar 30g||| salt 2.5g||||| butter 12g | nuts in moderation.

1. Put all the ingredients except nuts into the pot.

2. Cook on medium heat until it boils, then turn to low heat and stir constantly.

3. The thermometer 140 degrees is off, the ruler is old, and the ruler is old and trapped in the golden plate.

4. plastic surgery, put almonds every once in a while, and never increase the pressure.

5. Warm cutting, cooling and packaging.