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1
Heat the oven to 350F.
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2
Spread the nuts out on a baking sheet and bake for 10 to 15 minutes, until toasted and fragrant.
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3
Lift the nuts off the baking sheet, leaving any nut powder behind; it will be a little bitter and wont feel right in your mouth.
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4
Put the chocolate in a heatproof bowl and drizzle in the honey.
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5
Pour the sugar into a deep skillet and sprinkle it with a tablespoon or two of cool water.
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6
Drizzle on the corn syrup, add the salt, and cook over high heat.
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7
Leave the pan alone until the sugar starts to color, then pick up the pan and swirl the sugar in it so it colors evenly.
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8
Cook until the sugar is dark amber.
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9
Remove the skillet from the heat and pour in the hot cream; this will boil up and spatter, so be careful.
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10
Return the pan to the heat and cook, rolling the caramel in the pan, until the caramel comes back to a boil and is completely smooth again.
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11
Pour the caramel over the chocolate and honey and leave it for about 1 minute.
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12
Then stir and fold with a heatproof rubber scraper until the chocolate has melted completely.
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13
Fold in the nuts.
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14
Taste for salt; it should be on the salty side.
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15
You can make the nut caramel days in advance and refrigerate it, covered with plastic wrap, for up to 2 days.
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16
Heat it up in the microwave or a double boiler before you use it.
