Caramel Almond Sticky Rice Boat (Low Sugar)

Record that the sliced almonds can be replaced with equal amounts of other nuts (chopped)

Ingredients

Almondflakes 45 gram

Butter 25 gram

Whippingcream 6 gram

Cornsyrup 25 gram

Castersugar 5 gram

Seasalt 0.5 gram

Weigh all ingredients except the almond slices and put them in a nonstick pan
Stir over low heat until small bubbles emerge and turn off the heat
Pour in the sliced almonds and stir well
Scoop the almond slices directly with a spoon into the sticky rice boat
Preheat the oven to 150 degrees for 15 minutes
It can be baked after coloring, fragrant and crispy, and children also like to eat it