Butter a 9 x 5-inch pan. In a 2-quart saucepan, mix honey, milk, chocolate, corn syrup and salt. Cook over medium heat, stirring constantly until chocolate is melted and honey dissolved. Continue cooking, stirring frequently until mix reaches 236 degrees F on candy thermometer or at soft ball stage. Remove from heat; add butter, cool to 120 degrees F without stirring (bottom of pan will be lukewarm). Add vanilla and beat vigorously until candy is thick and loses its gloss (will hold shape when dropped from spoon). Add nuts quickly and spread evenly in pan. When firm cut into squares.

Recipe Courtesy of the National Honey Board.