Florentine-Style Rusk

1. 1

   In a frying pan, heat granulated sugar and honey over low-medium heat.

2. 2

   When it starts to simmer turn down the heat to low and keep watching it.

3. 3

   When it turns to light brown add butter.

4. 4

   Melt butter by swirling in the frying pan.

5. 5

   When butter is completely melted, add sliced almonds at once.

6. 6

   Quickly mix and stop the heat.

7. 7

   While it's still hot, spread it evenly on sliced white bread.

8. 8

   Place on a baking tray lined with baking sheet and place in oven preheated to 160C for 20 minutes.

9. 9

   When it's golden brown it's ready!

10. 10

    Transfer to a rack to cool.

11. 11

    If you're using thick bread, make sure its crispy inside too.

12. 12

    After it cools down and the caramel hardens, cut them into bite-sized pieces and transfer to a serving plate.

13. 13

    You're done!

14. 14

    From the side, rich layers of almond and caramel on a crispy base of toast!

15. 15

    It's irresistible!

* Per serving · 4 servings · Values may vary.

No additional tips available.