Bring honey and sugar to a boil. Cook until it assumes a dark amber colour. Remove from the fire and add pieces of chocolate to the boiling mass. Dice butter. Stir in chocolate with a scoop and add dices of butter gradually. This takes some time and is facilitated by using the dough hook of a mixer. Finally whisk in smoothly hazelnuts.
Spread the warm dough smoothly1-1,5 cm high on a small baking plate (app. 25 x 30 cm) lined by baking paper. Let cool for at least 30 minutes and cut with a big knife into strips, small squares or rectangles.
Line an air-tight box with baking paper, put one layer caramels inside and cover every layer with baking paper. Store at a cool place, good for three weeks.