Put the honey and water into a saucepan and cook over a medium heat until it turns into a golden caramel, then take the pan off the heat and stir in the lemon juice and rose water.
Dip the bread into the caramel then transfer to a sieve to remove any excess liquid. Repeat the same process with the rest of the toast.
Melt the butter into a pot then add the bread and cook until you get a paste.
Transfer into a serving dish, pour the cream over and sprinkle the toasted nuts on top.