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1. Almonds are roasted at 150°C for 10 minutes, chopped and set aside
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2. Put the butter in a non-stick pan and heat it over a low heat until it melts
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3. Pour the marshmallows and continue to heat until melted. Remember it must be a low fire, otherwise the butter will burn
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4. Pour in the milk powder, continue to mix evenly, and remove from heat
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5. Pour in the chopped almonds while it is hot, and mix them quickly. It will be difficult to mix evenly when cooled
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6. Spread oiled paper on the tray, put the sugar balls into thick flat squares
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7. Wrap it in oil paper and put it in the refrigerator overnight
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8. Cut into cubes with a knife, and then cut the sugar paper with baking grease paper according to the size of the sugar cubes.
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