Step 1In a small, heavy-bottom saucepan over medium-high heat, combine the brown sugar, sugar, butter and honey. Stir until the mixture comes to a boil, then whisk constantly for 3 minutes. Remove from heat, cool for 1 minute, then slowly whisk in the cream. This makes about one-half cup praline base.
Step 1In the bowl of a food processor, blend together the flour, walnuts, salt and cornstarch until finely ground and fully combined.
Step 2In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter and sugar until combined and just fluffy.
Step 3Fold the dry ingredients into the butter mixture until completely combined.
Step 4Halve the mixture and roll each half into a log about 1 3/4 inches thick (the diameter of the log should match the diameter of the base of the mini-muffin molds). Roll the logs tightly in plastic wrap or parchment paper and refrigerate until chilled and solid, at least 1 hour.
Step 5Heat the oven to 375 degrees and grease the mini-muffin pans. Unwrap 1 log at a time and cut crosswise into about one-third inch coins. Place each coin in a greased mini-muffin mold, and repeat until all of the molds are filled. If you haven't yet used all of the dough, chill the remaining dough until ready to cut.
Step 6Using a half-teaspoon spoon measure, make an indentation in each shortbread coin. Fill each shortbread coin with one-half teaspoon of the praline base, then sprinkle over some of the chopped walnuts.
Step 7Bake each tray until the shortbread is set and golden brown, about 10 to 15 minutes. Remove and cool slightly before unmolding. Repeat with the remaining dough.