Line a baking tray measuring about 20 x 30 cm with parchment paper and dust with sifted cornflower.
Bring all the ingredients to the boil in a saucepan and heat to a temperature of 125°C. Remove from the heat and add the almonds.
Pour the mixture into the baking tray and leave to set overnight.
Turn the toffee out of the tray. Cut into pieces and wrap in paper.
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