Seedy Caramel Nuggets

1 1/4 cups honey
1 cup whipping cream
1/3 cup corn syrup
1 cup roasted pistachios
3/4 cup roasted, sliced almonds
3/4 cup roasted pumpkin seeds
8 ounces milk chocolate

Combine honey, whipping cream and corn syrup in heavy saucepan; cook until candy thermometer reaches 262 degrees F (hard-ball stage).

Add pistachios, almonds and pumpkin seeds. Pour mixture into 8-inch square pan; let harden.

Meanwhile, melt milk chocolate. Cut nut mixture into small squares; dip into melted chocolate. Cool on rack.

Makes about 25 (1-inch) pieces.