Preheat your oven to 350°F (175°C) and prepare a 9x9-inch baking pan lined with parchment paper and sprayed with baking spray.

In a mixing bowl, cream together 6 ounces of softened unsalted butter, 6 tablespoons of sugar, and 1 teaspoon of vanilla extract until smooth. Gradually mix in ¼ teaspoon of salt and 1 ½ cups plus 2 tablespoons of all-purpose flour until crumbly. Press evenly into the bottom of the pan.

Bake the crust for 22-25 minutes, or until the edges are lightly golden brown. Remove from oven and cool slightly.

In a microwave-safe bowl, combine ½ cup of heavy cream, ½ cup of honey, 1 teaspoon of vanilla extract, and 4 ounces of unsalted butter. Microwave in 30-second intervals until melted and blended.

In a medium saucepan, combine 1 cup plus 3 tablespoons of sugar, 1 tablespoon of corn syrup, and ⅓ cup of water. Heat until boiling without stirring for 8-10 minutes or until it turns medium amber.

Carefully stir the cream mixture into the bubbling sugar mixture, cooking until the caramel reaches 255°F, around 7-10 minutes.

Remove from heat and stir in 3 cups of sliced almonds, then pour evenly over the cooled shortbread base.

Bake for an additional 7-10 minutes until bubbly and golden brown on top. Remove and let cool completely for at least 2 hours before cutting into squares.