To make the brittle: Combine the granulated sugar, honey and water in a medium-sized saucepan.
Bring to a boil over medium heat, stirring to dissolve sugar.
Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
Mix with a wooden spoon just until the butter melts and the foaming subsides.
Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
Store in a covered container in the refrigerator until ready to use.
Note: To toast nuts, arrange in a single layer on a baking pan.
Bake in a 375F oven until golden brown, about 7 to 10 minutes.
Allow nuts to cool before using.
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