Ingredients

• 1 1/4 cup Barney Bakery Almond Flour
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract

• 1 1/2 sticks unsalted butter
• 1 1/4 cups light brown sugar
• 1/2 cup honey
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1 pound almonds (around 4 cups)
• 1 1/2 cups pretzel twists, lightly crushed

Directions

1. Position rack in the center of the oven and preheat to 350F. Line a 9x13 baking pan with parchment paper or grease bottom and sides very well.
2. In a small bowl, whisk together flour and salt; set aside.
3. In the bowl of an electric mixer using the paddle attachment (or a bowl that you use your hand mixer with), beat the butter and sugar at medium speed until combined, about 1 minute. Beat in the vanilla extract. At low speed, add the flour mixture and mix just until the mixture is crumbly 10 to 15 seconds.
4. Pat the dough evenly into the bottom of the prepared pan. Prick the dough well with a fork. Bake for 15 to 18 minutes, until golden brown around the edges. Allow cooling slightly as you prepare the topping.

1. In a large saucepan, combine the butter, brown sugar, honey, and salt and cook over moderate heat, stirring, until foamy and slightly thickened, about 10 minutes.
2. Add cream and cook, stirring occasionally, until a candy thermometer inserted in the caramel registers 240F (soft ball stage), about 10 minutes longer. Add the almonds and cook for 2 minutes longer. Add pretzels, quickly incorporating it into the caramel.
3. Pour the filling over the crust, spreading it evenly. Bake for about 15 minutes, until the topping is bubbling. Let cool completely.
4. Remove onto a cutting board, cut into bars and serve!