Almond florentine

Ingredients

• Italian crackers
• 8 ounces butter
• 170 g of light brown muscovado sugar
• 100 g flaked almonds

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Preparation

• Preheat the oven to 180°C/350°F/ gas mark 5.
• Line a baking sheet with some aluminum foil. Butter the foil well.
• Lay out enough of the crackers in a single layer to completely cover the bottom of the baking sheet.
• Place the butter into a saucepan. Melt. Whisk in the brown sugar and heat over medium heat for 5 minutes without boiling, whisking until completely amalgamated and the sugar is dissolved.
  
• Pour this mixture evenly over top of the crackers. Sprinkle the flaked almonds evenly over top.
• Bake for 7 minutes. Turn the oven off. Crack the oven door open and allow to sit for 3/4 to 1 hour in time. Cut into squares while still warm. Store in an airtight container.

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