By: Shana Archibald
□ ½ cup butter (1 stick), softened
□ ½ cup honey
□ 2 tablespoons sugar
□ 1 cup sliced almonds
Line an 8×8” pan with aluminum foil or parchment paper, leaving 2” extensions on two sides for easy removal.
Coat the foil (if using) with butter. Set aside.
Add butter, sugar and honey to a saucepan.
Heat over medium-high heat, stirring constantly.
Continue cooking and stirring until the mixture is golden brown.
Add sliced almonds (you can use whole or smash up your own as well) and pour into buttered pan.
Place in the refrigerator and let chill for 1 hour.
Invert pan, take crunch of aluminum foil and break into bite-sized pieces.
Because there’s more honey than sugar, this may turn into a more caramel consistency when it hardens.