1. Preheat the oven to 350°F (175°C) and arrange the mini phyllo shells in a mini muffin tin or on a parchment-lined baking sheet.

2. If desired, lightly toast the chopped pecans and walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant, then let them cool slightly.

3. In a medium bowl, combine the chopped pecans, walnuts, brown sugar, ground cinnamon, nutmeg or cloves, and kosher salt, stirring until the nuts are evenly coated.

4. Pour in the melted butter, honey, vanilla extract, and about 3 tablespoons of the caramel sauce, stirring until the mixture is glossy, sticky, and holds together when pressed with a spoon.

5. Spoon the nut mixture into each phyllo shell, packing it in firmly and mounding it slightly above the rim so each cup is generously filled.

6. Bake the filled shells for 10–12 minutes, or until the phyllo edges are deep golden and the nut mixture is bubbling and fragrant.

7. Remove the pan from the oven and let the baklava cups cool on the tray for 5–10 minutes so the filling can set.

8. Warm the remaining caramel sauce until just pourable, then drizzle it generously over the warm cups, allowing it to seep into the nuts and over the sides.

9. Serve the baklava cups warm or at room temperature, or cool completely and store them in an airtight container until ready to serve.