Meanwhile, in a small saucepan, bring sugar, water, and honey to a boil. Reduce heat to medium-high and cook until mixture reaches 238°F (115°C) on a candy thermometer. Immediately remove from stovetop and slowly pour into mixer while still running. Once entire sugar mixture has been added, increase speed of mixer to high and whip for 6 to 8 minutes, or until thick, glossy and cooled to room temperature. Remove from mixture, add almond flour, and gently fold until evenly combined.