Line an 18" x 13" sheet pan with silicone pad or parchment paper.
Toast almonds and cool. Melt butter in saucepan on medium low heat; add both sugars while stirring, add water. Stir to combine.
Cook till deep brown without stirring, about 30 minutes.
Remove from heat and stir in vanilla, baking soda and almonds.
Pour onto silicon pad or parchment paper and cool. Sprinkle with salt.