Whisk together the flour and salt. Set aside.

Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the vanilla and mix well.

Reduce mixer speed to low. Gradually add the flour mixture, mixing until crumbly and just combined.

Press the dough evenly and firmly into the bottom of prepared pan. Prick the surface of the dough with a fork.

Bake 15 to 18 minutes, or until the edges are golden brown. Set the pan on a wire rack to cool.

Combine the sugar and water in a medium heavy saucepan. Cook over medium heat, stirring constantly and occasionally washing the sides of the pan with a wet pastry brush, until the sugar is dissolved.

Increase heat to high. Cook, without stirring, until the caramel turns a dark amber color.

Remove the pan from the heat immediately. Carefully stir in the cream, which will cause the mixture to bubble up. Add the butter and honey, and stir until butter is melted.

Stir in the almonds, making sure they are completely coated.

Carefully pour the caramel mixture over the prepared crust. Use an offset spatula to spread the caramel evenly over the crust. Sprinkle the top of the bars with desired amount of coarse salt.

Bake 12 to 14 minutes, or until the almonds are slightly toasted and the caramel is bubbling.

Cool in the pan on a wire rack for at least 1 hour before cutting into bars.

If you lined your pan, then use the paper to lift the bars out of the pan. Otherwise, run a knife around the edges of the pan to loosen the bars. Then, flip the bars onto a cutting board, then flip again to make them right-side-up. Use a sharp knife to cut into bars.