Melt <quantity>180<unit>g</unit></quantity> of white sugar in a pan over medium heat until it turns into a light golden color. Avoid stirring; instead, move the pan in a circular motion

Add <quantity>180<unit>g</unit></quantity> of honey and stir continuously. Keep boiling until the mixture becomes consistent

Gradually add <quantity>390<unit>ml</unit></quantity> of light cream and stir until incorporated

Continue cooking until the caramel thickens and starts to bubble. Remove from the heat when it reaches <temperature>100<unit>°C</unit></temperature>

Add <quantity>100<unit>g</unit></quantity> of butter and <quantity>180<unit>g</unit></quantity> of white chocolate

Add <quantity>10<unit>g</unit></quantity> of flaky salt and mix until the chocolate and the butter are completely melted and combined

Add a dash of rum and mix to combine

Mix with a hand blender until you get a smooth and bright sauce. The honey caramel is ready

Add <quantity>50<unit>g</unit></quantity> of tahini in a recipient and pour <quantity>100<unit>g</unit></quantity> of the Honey Caramel while still hot

Mix thoroughly until well combined

Pour the caramel into a sealable jar. The tahini caramel is ready

Spread on toast or pair it with a good piece of cheese. Enjoy!