Oil a baking sheet (if you have a marble slab, that will work well too!).

In a medium saucepan, heat the sugar and honey over medium heat, stirring occasionally, for about 20 minutes or until the sugar is dissolved. Bring to a gentle simmer and cook for 5 minutes more, or until the syrup is clear.

Stir in the nuts (or seeds) and continue cooking until the syrup becomes a deep golden color, about 3 minutes or so.

At this point, the syrup will be extremely hot. Be very careful as you pour it onto the prepared baking sheet or marble slab. Use a wooden spoon to smooth the almonds to a single layer. Let cool completely (far beyond the reach of eager children, please.)

When the brittle is cool and set, slide a thin metal spatula underneath the candy. Lift it gently and break it into bite-sized pieces.

Store the almond brittle in a tightly-sealer container in a cool, dry place. While it will keep indefinitely, it won't last long at all!