Put the sweet almonds, icing sugar, muscovado sugar and water in a saucepan. Turn the heat up full and mix thoroughly.
Lower the heat and add the salt. Stir the mixture until the sugar has completely dissolved. Continuously adjust the heat so that the sugar does not burn.
Tip the almonds out onto a sheet of greaseproof paper. Sprinkle with a little extra salt flakes. Break the almonds up into pieces when cool.
The recipe was made by