1. Grease a steel plate or a baking mat in advance. Add sugar to a wide-mouthed pan. Let the sugar caramelize. One tip here is to not stir the sugar because it will begin to crystallize. Instead just swirl the pan around to ensure the sugar melts evenly.

2. Once all the sugar has melted, add the chopped almonds. Mix well. Next, add butter which is at room temperature.

3. Once the butter has melted turn the flame off. Immediately pour the mixture over the previously oiled surface. Let the mixture come to room temperature. Once the brittle is at room temperature, take a rolling-pin and powder the mixture. You can also use a food processor to powder the mixture. However, I like my topping a little chunkier.