Grease a large cookie sheet or line with a silicone baking mat. Set aside.

In a heavy 2 quart saucepan, over medium heat, bring to a boil both sugars, corn syrup, salt, and water. Stir until sugar is dissolved. Set candy thermometer in place, and stir frequently until temperature reaches 300 degrees F (150 degrees C).

Remove from heat; immediately stir in butter, vanilla, baking soda and almonds. Working quickly, pour mixture onto prepared cookie sheet. Pull and spread mixture into a rectangle using 2 forks or a large spatula. Sprinkle with fleur de del Let candy cool completely, then break into pieces to serve