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Line a baking tray with baking paper
Combine the honey, water, sugar and butter in a saucepan and bring to the boil
Add the nuts and stir continuously until the colour changes from golden brown to deep amber caramel colour
Stir through the cinnamon
Spread onto the baking tray and allow to cool slightly
Top with the chocolate - the warmth of the toffee will melt the chocolate
Spread the melted chocolate out and top with sea salt flakes
Set in the fridge before breaking into pieces