Pulled Almond Tuiles

• 330 g (11¾ oz) trimoline (inverted sugar syrup)
• 330 g (11¾

In a medium saucepan, bring trimoline and glucose to the boil and cook until it reaches a medium caramel colour.

Line a baking tray with silicone paper or baking paper. Add almonds to the toffee, mix and pour onto the tray.

While the mixture is still warm, top with another sheet of silicone paper or baking paper and use a rolling pin to roll it out until