Place butter, sugar, honey and evaporated milk in a large thick bottom saucepan.
Heat slowly until sugar is completely dissolved, stirring all the time.
Bring to the boil and continue until temperature is 238°F/114°C "softball" on confectionery
Remove from heat, add chopped apricots, crushed almonds and almond essence.
Allow to cool for 15 minutes then beat until mixture thickens.
Pour into greased shallow tin and allow to cool.
Mark into fingers or shapes before the "cake" cools too much.
8oz. White Granulated Sugar
3oz. Toasted Almonds
4oz. Dried Apricots
1 Tablespoon Clear Honey
2 Small Tins of Evaporated Milk
1 Teaspoon Almond Essence