Preheat oven to 330 ° F. You can use silicone muffin pans or silicone tart molds for baking Florentines, or simply use a silicone baking mat.
Chop dried fruit in pea size or slightly smaller pieces and set aside.
Ina saucepan combine sugar, honey, and whipping cream. Bring to a boil and stir continuously using a flat bottom wooden spoon or a heat resistant spatula.
Heat mixture for about 5-6 minutes or until it reaches 244 ° F.
Remove from heat and add almonds, salt, vanilla, and dried fruit.
Place in oven and bake for about 7 minutes or until deep golden.
Once cooled, remove from pan and continue with remaining batter. In a well-sealed container, batter can be frozen for months.
Store airtight as Florentines are highly susceptible to humidity.