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1
For the crust:
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Preheat the oven to 350 F.
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In a food processor puree the walnuts and honey until the mixture is soft and almost dough-like. Place the walnut mixture in a medium bowl and add the graham cracker crumbs.
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Using your hands, combine the walnut mixture and graham cracker crumbs thoroughly. Press the crust into a 9-inch round pie pan. Bake for 10 minutes, or until the crust is golden.
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5
For the caramel:
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Add the caramel ingredients into a small saucepan. Stir to combine, and turn the heat on to high. Cook the caramel for about 2 minutes, or until it is thick, but still slightly runny, like a caramel sauce. Pour the caramel evenly over the bottom of the crust.
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7
For the jam:
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Add the blueberries and sugar to a small saucepan over high heat. Cook the blueberries, stirring and mashing them constantly, for about 5 minutes, or until they have softened and formed a dark, purplish red, slightly thick syrup. Pour the jam in evenly over the caramel.
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9
For the peanuts:
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Combine the melted chocolate and honey. Stir in the peanuts to coat them in the mixture. Place the chocolate peanut mixture on top of the jam.
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For the honeycomb candy:
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Add the sugar, water and honey into a small saucepan over high heat. Cook the mixture, swishing it around in the saucepan often, until the mixture is golden, about 5 minutes. Remove from heat and stir in the baking soda (the mixture will bubble up considerably). Pour the mixture, without tying to spread it out, over the peanuts.
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13
Let the candy cool for about an hour before slicing the pie. Enjoy!
