Mix cream, sugar and syrup into a pot and bring it to a boil.

Boil on medium heat for 30 min (stir once in a while). There should be a lot of bubbles. Please note that the time could change depending on the size of the pot and the heat of your stove.

Then start measuring the temperature of the mixture. It is ready when temperature is around 125-130°C (257-266°F). For me it took around 45 min.

While waiting for the mixture to be ready you can prepare a tray that you pack tiny paper cups tightly on. Also chop the almonds so it is ready and find a suitable metal container to pour from.

Take the mixture off the heat and stir in vanilla sugar, butter and almonds.

Carefully pour the mixture into the small paper cups trying to avoid them from flipping over, or getting yourself burnt.

Let it cool!