Around 60 bits of toffee.
50 g almonds (3/4 dl)
1 ½ tablespoons butter / margarine
2 dl sugar
2 dl light syrup
1 ½ dl heavy cream
Blanch, peel and chop the almonds.
Mix butter, sugar, syrup and whipped cream in a heavy saucepan.
Boil the mixture at a fairly hot, even heat.
Cook until it meets the toffee test: i.e., a drop of the mixture in cold water forms into a ball.
Mix in the almonds and immediately pour the mixture into the toffee cups.
Allow them to harden in a cool place.