Mix milk, whipped cream, sugar, starch syrup, honey and butter in a pot at once. Set the Stenia cooker to P-6 and set the timer to 20-25 minutes to heat. (For a regular gas stove, set to medium heat.) Mix ingredients by stirring with a wooden spatula.

When all ingredients are mixed and start to boil, stir so that they do not boil over. Boil, stirring, until the color is darkened and the concentration is thin, so that the bottom does not burn.

When the concentration of caramel becomes thinner and the boiling bubbles start to grow, check the temperature, and when it reaches 117 degrees, it is the right temperature. (Use a digital thermometer. If you don't have it, it doesn't spread when you drop the caramel in cold water, and it's done when it hardens immediately.) When the caramel is complete, add the prepared roasted almonds, mix them well, boil them for another 1 to 2 minutes, and then turn off the heat.

Pour the caramel into the prepared mold, clean the surface, and harden it. If the finger marks do not appear when the surface is pressed by hand, cut it into the desired size and wrap it with parchment paper.