2 cups sugar
1 cup honey
1 tablespoon butter
1 cup water
1/8 teaspoon salt
2 cups slivered blanched almonds

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