In a heavy bottom saucepan, stir together sugar, honey, salt and water. Stir until sugar has dissolved. Bring to a boil and continue to cook until mixture reaches 300°F on a candy thermometer (see
Sugar Candy Chart).
Remove from heat and add butter and almonds, stirring only enough to mix them in.
Pour mixture out onto a well buttered or oiled marble slab or cookie sheet (with sides). Spread using a spatula or the back of a large spoon until mixture is very thin.
Well mixture is cold, break it up into irregular shaped pieces (a hammer helps). Store in a cool dry place in air-tight containers.
Submitted by: CM
