Well I got the recipe today. Turns out the recipe is the same as peanut brittle, she just substituted raw almonds. When she has poured the brittle in the pan before it sets up she sprinkles it with sea salt!
I also read somewhare in my searches that to get the brittle to be thinner to butter the pans and place them in a warm (170*) oven till you are ready to pour the brittle. This way the brittle won't set up too soon.