Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, ensuring there's some overhang for easy removal later. Lightly spray the parchment with non-stick spray.

In a mixing bowl, cream together 6 ounces of very soft butter, 6 tablespoons of sugar, and 1 teaspoon of vanilla extract until smooth and fluffy. Gradually mix in ¼ teaspoon of salt and 1 ½ cups plus 2 tablespoons of all-purpose flour until the dough becomes crumbly and cohesive. Press the mixture evenly into the prepared pan.

Place the shortbread base in the preheated oven and bake for 22–25 minutes, or until the edges turn a light golden brown. Once done, transfer it to a cooling rack while you prepare the caramel topping.

While the shortbread bakes, combine ½ cup of heavy cream, ½ cup of honey, 1 teaspoon of vanilla extract, and 4 ounces of butter in a microwave-safe bowl. Microwave on high for 2 minutes, then carefully stir to combine. Set this mixture aside.

In a medium saucepan, combine 1 cup plus 3 tablespoons of granulated sugar, 1 tablespoon of light corn syrup, and ⅓ cup of water. Bring the mixture to a boil over medium-high heat, cooking without stirring until it reaches a medium amber color, about 8–10 minutes. Remove from heat and gently stir in the cream mixture.

Return the saucepan to low heat and bring the caramel mixture to 255°F (124°C) using a candy thermometer. Stir in 3 cups of sliced almonds until well-coated. Carefully pour the mixture over the baked shortbread, spreading it evenly.

Return the pan to the oven and bake for an additional 7–10 minutes, until the caramel is bubbly and lightly golden on top. Allow it to cool completely on a wire rack for at least 2 hours before slicing into squares.