180 g  Dansukker Granulated Sugar
140 g  Dansukker Light Syrup
200 ml  whipping cream
150 g  chopped sweet almonds
150 g hard liquorice candy, chopped

In a heavy-bottomed saucepan, combine the sugar, syrup and cream and bring to the boil, stirring occasionally.
Lower the heat and leave to simmer for 20 – 30 minutes (134 °C) until the mixture has thickened. Or do the ball test (drop a spoonful of caramel into a glass of cold water).
Meanwhile chop the almonds and liquorice and place half on a baking sheet lined with baking parchment.
When the toffee is ready, fold in the remaining almond and liquorice and pour the entire mixture onto the baking sheet.
Leave to set at room temperature.
Break the toffee into pieces and store in a jar with greaseproof paper between the layers to stop it sticking together.