Preheat your oven to 350°F (180°C) and prepare a 9x9-inch baking pan.

Combine the very soft butter, sugar, vanilla extract, and salt in a large mixing bowl; cream together until light and fluffy.

Gradually add the all-purpose flour and mix until crumbly but holds together.

Press the dough into the prepared baking pan and bake for 22-25 minutes until golden.

Prepare the caramel by combining heavy cream, honey, additional vanilla, and butter in a microwave-safe bowl; microwave for 2 minutes.

In a saucepan, combine granulated sugar, light corn syrup, and water; boil without stirring for 8-10 minutes.

Carefully add the cream mixture to the caramel and return to heat, stirring until it reaches 255°F.

Fold in the sliced almonds and pour over the baked shortbread, spreading evenly.

Bake again for 7-10 minutes until bubbling and golden.

Cool completely in the pan for at least 2 hours before slicing.