1. Preheat oven to 350°F (175°C) and grease a muffin tin.

2. Unroll phyllo dough and cut into squares large enough to fit into muffin cups with overhang. Keep covered with a damp cloth.

3. Layer 4-5 sheets per cup, brushing melted butter between each layer. Rotate each sheet slightly as you stack.

4. In a dry skillet, toast chopped pecans and pistachios until fragrant. Remove from heat.

5. Mix toasted nuts with brown sugar, cinnamon, nutmeg, salt, vanilla extract, and honey until sticky and evenly coated.

6. Spoon nut mixture into each phyllo cup and gently press down to compact.

7. Bake for 18–22 minutes or until the phyllo is golden brown and crisp.

8. Remove from oven and drizzle warm caramel sauce over each cup.

9. Cool in the muffin tin for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.