Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin. In a small bowl, mix 1 cup of the finely chopped pecans, 1/4 cup of sugar, and the ground cinnamon. Set aside.

Unroll the phyllo dough. Keep it covered with a damp cloth. Place one sheet on your work surface, brush with melted butter, and top with another sheet. Repeat until you have a stack of 4 buttered layers.

Cut the stacked phyllo into 12 equal squares. Press one square into each muffin cup. Spoon the pecan-cinnamon mixture into each cup.

Bake for 15-20 minutes, until the edges are golden brown and crispy.

While baking, combine the honey and water in a small saucepan. Bring to a simmer for 2-3 minutes. As soon as the cups come out of the oven, pour the hot syrup evenly over them.

In another saucepan, melt the remaining 1/2 cup of sugar over medium heat until it becomes an amber liquid. Carefully stir in the heavy cream and salt until smooth. Mix in the remaining 1/2 cup of chopped pecans.

Spoon the warm pecan caramel mixture into each cup. Let the baklava cups cool completely in the tin before serving.