Roast almonds on a pan in a low heat. Stir frequently until golden brown. Put the almonds into plastic bag then crushed it. Set aside. Place on a small bowl.
In a saucepan add butter, sweetened condensed milk, 2 tbsp crushed almonds, and a pinch of salt. Stir occasionally with heat resistant rubber spatula to prevent the bottom from burning.
Cook until the mixture thickened about 10 minutes. Remove from heat.
Immediately pour into a plate or bowl. Set aside until fully cool for about 30 minutes.
Roll the almond brigadeiro into a small ball (about 1/2 tablespoon). Roll the formed balls into remaining crushed almonds until it is completely coated. Place in the paper candy cup for servings.
In a saucepan add butter, sweetened condensed milk, cocoa powder and a pinch of salt. Stir occasionally with heat resistant rubber spatula to prevent the bottom from burning. Cook until the mixture thickened.
Immediately pour into a plate or bowl. Set aside until fully cool for about 30 minutes.
Roll the chocolate brigadeiro into a small ball (about 1/2 tablespoon). Roll the formed balls into chocolate sprinkles until it is completely coated. Place in the paper candy cup for servings.
Please use non stick pan to cook this recipe.