Cooking Steps

1. 

   Step1:Place an 8-inch square baking pan on parchment and set aside.

2. 

   Step2:Heat honey, cream and a little salt in a small saucepan over medium heat for about 10 minutes until it begins to thicken into a dark golden caramel. (look at it, because it will suddenly boil. You may need to turn off the fire.

3. 

   Step3:Mix in chopped nuts and stir until glued. Remove from the fire and pour into a lined baking pan. Cover it with another piece of parchment and press it down firmly. Form a uniform layer and put it in the refrigerator to cool until it hardens.

4. 

   Step4:Use a sharp knife to make a square. Keep it cold until ready to use.

5. 

   Step5:The chopped chocolate melts in a double boiler. (if you want to temper chocolate, ask for instructions on tempering chocolate.

6. 

   Step6:Dip one end of each square into the melted chocolate, sprinkle the chocolate and cover it with a little salt.

7. 

   Step7:Place parchment on a baking sheet. Refrigerate until chocolate sets.

8. 

   Step8:If tempered chocolate is not used, store the nut pastry in a closed container and put it in the refrigerator. Wrap it in parchment.