Black Bear Pie

For the crust:
Preheat the oven to 350 F.

In a food processor puree the walnuts and honey until the mixture is soft and almost dough-like. Place the walnut mixture in a medium bowl and add the graham cracker crumbs.

Using your hands, combine the walnut mixture and graham cracker crumbs thoroughly. Press the crust into a 9-inch round pie pan. Bake for 10 minutes, or until the crust is golden.

For the caramel:
Add the caramel ingredients into a small saucepan. Stir to combine, and turn the heat on to high. Cook the caramel for about 2 minutes, or until it is thick, but still slightly runny, like a caramel sauce. Pour the caramel evenly over the bottom of the crust.

For the jam:
Add the blueberries and sugar to a small saucepan over high heat. Cook the blueberries, stirring and mashing them constantly, for about 5 minutes, or until they have softened and formed a dark, purplish red, slightly thick syrup. Pour the jam in evenly over the caramel.

For the peanuts:
Combine the melted chocolate and honey. Stir in the peanuts to coat them in the mixture. Place the chocolate peanut mixture on top of the jam.

For the honeycomb candy:
Add the sugar, water and honey into a small saucepan over high heat. Cook the mixture, swishing it around in the saucepan often, until the mixture is golden, about 5 minutes. Remove from heat and stir in the baking soda (the mixture will bubble up considerably). Pour the mixture, without tying to spread it out, over the peanuts.

Let the candy cool for about an hour before slicing the pie. Enjoy!