Step 1Pour ¼ cup honey into a small saucepan and place over high heat. Cook, swirling the honey on the bottom of the pan occasionally, until the aroma becomes more pronounced, the honey becomes almost completely small bubbles and the color is deeply caramelized, 3 to 4 minutes.
Step 2Remove the pan from the heat and slowly pour in the cream; be careful — it will bubble and steam. Slowly stir the cream until the honey dissolves, then stir in the remaining 1 tablespoon honey and the salt until dissolved. Return the pan to medium heat and cook until it just begins to bubble at the edges.
Step 3Meanwhile, place the white chocolate in a small bowl. Pour the hot honey cream over the chocolate, then tap the edge of the bowl so that the chocolate settles under the surface of the cream; let stand for 1 minute.
Step 4Using a small whisk and staying in the center of the mixture, slowly stir until the ganache begins to emulsify, slowly spiraling the whisk toward the edge of the bowl as it comes together. Add the butter and stir until melted and the ganache is smooth. Use right away, or pour the ganache into an airtight container and store in the refrigerator for up to 1 week. Gently reheat the ganache in a hot water bath until pourable before using again.