Combine the sugar, honey, water, and cinnamon in a saucepan. Bring to a boil and cook over low heat 20 minutes. While the syrup is cooking, melt the butter in a skillet; add the almonds and cream of wheat. Cook over low heat, stirring steadily, until browned.
2
Add to the syrup (after syrup has cooked 20 minutes), mix well, cover, and cook 15 minutes, stirring occasionally. pour into a buttered 8-by-10-inch buttered shallow pan. Cool.Cut into squares and sprinkle with confectioners' sugar or cinnamon.
