– 600g sugar
– 250g almonds
– 1l water

Slice the almonds and shortly dry fry on a pan. Leave on the side for later.
Place the water into a deep sauce pan and dissolve the sugar in it, until a thick syrup forms.
Lower the temperature and leave the sugar to caramelize.
Mix the texture with the dry fried almonds.
Cover a surface with a thin layer of oil, and then spread the sugar/almond mixture evenly across the surface. Leave the texture to cool for a short while and then roll it out to approx 5mm.
Cut into small pieces of 4-5cm. Make sure to use a metal cutter, or oil a plastic one, to avoid getting the texture stuck to the cutter.