Caramelize sugar on low flame until light brown

Now add in cream and mix well with constant stirring

Then add butter and mix again until butter melts

Now Pour into a greased and lined square pan

Flat the surface with spatula and let it cool for a while

Now sprinkle almonds chunks and make cuts vertically and horizontally

Let it cool for 4 to 6 hours

Now take out each cut piece slightly roll on the palm to give toffee shape