1 1/4 cups almonds, blanched, peeled and
    cut into coarse shreds
2 1/2 cups granulated sugar, divided
1 cup water, divided
1/4 cup light corn syrup
1/4 cup honey
2 egg whites, stiffly beaten
1/2 teaspoon vanilla extract

Roast shredded almonds at 250 degrees F for about 20 minutes, or until they are light brown.

In a saucepan, combine 1 1/2 cups of the sugar, 1/2 cup of the water, the corn syrup and the honey. Stirring, cook over medium heat until the sugar is dissolved. Clip a candy thermometer to the side of the saucepan, then cook this syrup without stirring until it has reached the firm-ball stage (357 degrees F).

While the syrup is cooking, combine remaining sugar and water in another saucepan, and stir over medium heat until the sugar dissolves. While this mixture boils, pour the sugar-honey syrup slowly over the beaten egg whites, beating constantly during the addition. Continue beating until the sugar-water syrup in the second saucepan reaches the hard-ball stage (225 degrees F).

Pour this hot syrup into the mixture of sugar, honey and egg, and beat until the candy does not stick to your finger when you gently touch the surface. Stir in the vanilla extract and almonds, and pour the candy into a lightly buttered 12 x 8-inch pan. When it is cold, cut the candy into 1-inch squares.