kill the toffee on the market, it's delicious enough to fly! Come and learn with me! How cozy! A few friends came to my house and ate it up for me in a few minutes. They asked me to make more for them. The taste buds of foodies are not deceptive.

43 grams of light cream, 2 grams of cooked almonds, 6 grams of brown sugar and 8 grams of maltose. Steps

1. First, put the almonds in the oven, bake them at 15 degrees for 15 minutes, and bake them.

2. Prepare other ingredients

3. Put the cream, maltose, red brown sugar together in a small pot and heat it on low heat.

4. Keep stirring during the period.

5. Cook together until the cream is thick and does not flow. I boil to 17 degrees. If I don't have a thermometer at home, I can prepare a bowl of clean cold water and put it next to me, drop the syrup into the water, and then fish it up to see the hardness of the syrup. Its hardness is the hardness of the finished sugar.

6. Turn off the heat when the syrup is boiled satisfactorily, and immediately add almonds into the syrup.

7. Mix the almonds and syrup evenly with a scraper.

8. put it in a baking tray and press it flat by hand.

9. Cut into strips

1. Cut into small pieces, wrap them in sugar paper, and store them at room temperature until the Spring Festival. Eating by yourself or sending friends and relatives is a very good choice! Tip

If you don't like almonds, you can replace them with other nuts, or you can leave them alone. Compared with the finished products with nuts, the taste will be softer. The syrup must be boiled to the right place, otherwise the sugar will not form.

The temperature of sugar can be controlled between 12-14℃. If the temperature is lower, the hardness of sugar will be lower. Without a thermometer, you can prepare a bowl of clear water. The state of dropping syrup into water and cooling it is the state of sugar at room temperature. The temperature should be higher than lower for the first time. It took me about 25 minutes to boil syrup, and the whole process was low. After proficiency, you can actually use medium fire at first. When the temperature rises, it will turn to low fire. Remember to keep the syrup boiling all the time and keep stirring it with a scraper. If you are not careful, the syrup will burn.

when cutting sugar, you must cut it as soon as it is not hot, so that the candy can be cut beautifully. Moreover, the speed of cutting sugar should be fast, and when it is cut to the back, the candy has begun to break. Beginners do not recommend increasing the amount of sugar. Personally, I think this amount is just right. Otherwise, when cutting sugar, it will be broken into slag at the back, and the temperature of sugar will drop quite quickly.

Almonds can also be replaced with other nuts or their favorite dried fruits. If nuts are used, they should be baked in the oven first, which will make the candy more fragrant.

this amount of candy is about 3g, with a total of 38 pieces. I made it twice, and the temperature of the two times was slightly different. The temperature of the dark color sugar was about 13℃, and the lighter one was about 12℃. In our family, after voting, people still prefer the candy with dark color at 13℃.