1. Prepare the main ingredients for the almond nougat; crush the almonds slightly for later use (no need to be too crushed to retain the graininess, the taste is better.); add light cream, sugar, and malt syrup to a clean non-stick pan
2. Slowly heat and simmer, stirring while heating. (After boiling, be sure to keep the heat on a low heat, otherwise it will easily overflow.); The boiling process must be patient, boil until it becomes thick and light yellow, and it can be put on the spoon. (It takes about 10-15 minutes to boil); to determine whether the boil is successful, you can prepare a bowl of cold water, drop the syrup into the water, and see if it solidifies
3. Then pour the crushed almonds into the syrup and stir evenly; pour into a container covered with oil cloth or thick oil paper; the refrigerating temperature drops to about 20 degrees, and cut into pieces
