Instructions

To make the cups:

1. Preheat the oven to 350°F and spray mini muffin pan with cooking spray, set aside.
2. Cream the butter and brown sugar in the bowl of an electric mixer, add the flour and salt and continue beating until dough well combined.
3. In each mini muffin cup press a few tablespoon of the dough and shape in a cup.

To make the filling:

1. Melt 2 tablespoons butter in a large skillet, add chopped walnuts and toast until golden brown, stirring frequently (it takes about 10 minutes).
2. In a large bowl stir together honey, melted butter, brown sugar and vanilla until evenly combined, add toasted walnuts and stir well until well coated.
3. Spoon about a tablespoon of filling into each cups to fill it about 3/4 full (do not overfill the cups because the filling will bubble when they are baking)
4. Bake the cups for about 15 minutes (until the crusts become golden brown)
5. Remove from the oven and let set for about 5 minutes, than scoop about a tablespoon of filling onto each cups.
6. Let the cups cool in pan before take them out.