2 1/2 cups sugar
1 cup margarine
1 1/2 cup honey
2 cups almonds, toasted
sea salt (optional)
1. Heat sugar, margerine, honey, and 1/2 cup water in a heavy saucepan over low heat, stirring occasionally, until sugar dissolves. Increase heat to medium and boil without stirring, occasionally brushing down sides with a wet pastry brush, until caramel is a deep amber color, about 15 minutes. Add a few drops of water if the caramel is too thick.
2. Line a baking sheet with parchment paper and spread the toasted nuts over the baking sheet. Pour caramel evenly over the almonds and sprinkle with sea salt, if desired. Let cool for 30 minutes.
3. Once the caramel is cool and hard, break up the brittle with your hands. Serve!