110 grams unsalted Butter
1 teaspoon almond extract
1/2 cup crushed badam pista cashew mix
9 inch square tin lined with wax or parchment paper
Combine sugar milk, condensed milk, butter and salt in a heavy bottomed saucepan and Cook on a medium flame until fully incorporated and sugar has melted. Continue to cook another 13-14 minutes stirring constantly on medium heat. Mixture will froth and bubble. Scrape and stir to prevent burning.
Add almond extract stir well and remove from the fire.
Cool exactly five minutes then start beating it using a hand held or stand mixer until mixture gets thick and sticky about 10-12 minutes.
Spread mixture into a pan and sprinkle with badam pista kaju mixture. Let set 3-4 hours then cut into squares.
Stir in an airtight container in a cool place for 2-3 days.