Combine the sugar, honey, water and salt in a 2 quart saucepan. Don’t substitute a smaller pan, when the cream is added later, it bubbles up and can overflow a smaller one.
Heat the sugar mixture over medium high heat till the sugar melts, stirring continuously.
Using a wet pastry brush, wipe the sides of the pan of all sugar crystals are gone.
Continue to cook till dark brown, swirling the pan every few seconds to make the color even.
Once the cooked sugar is the color of dark brown sugar, add the cream all at once and from the side.
The mixture and extremely hot steam will bubble up.
Remove from heat, drop in the butter and stir.
Remove the tarts from the oven.
Top each one with caramel, pouring over each nut first then adding a bit to make it about half full.
Allow to cool to room temperature.