• 50g unblanched almonds
• 1/4 sugar

Place the almonds and sugar in a small heavy bottle fry pan over a low hear and leave until the sugar is melted to a golden brown liquid. Pour onto a well buttered dish and leave to cool and harden.
Break up the almond toffee pieces, crushing until quite fine. Store in a screw top jar. Sprinkle over or mix through ice cream for a quick and delicious dessert.