Preheat oven to 350°F (175°C). In a food processor, pulse the toasted pecans until finely chopped. In a bowl, combine the chopped pecans, brown sugar, cinnamon, and cardamom.

Unroll the thawed phyllo dough. Place one sheet on your work surface and brush it lightly with melted butter. Top with another sheet and repeat until you have a stack of 5 sheets. Cut the stack into 12 equal squares (approx. 3x3 inches).

Gently press each phyllo square into a cup of a standard 12-cup muffin tin. Repeat the process with the remaining phyllo sheets until all 12 cups are formed.

Spoon the pecan filling evenly into each phyllo cup. Bake for 18-22 minutes, or until the edges of the phyllo are golden brown and crisp.

While the cups bake, combine the sugar and butter in a small saucepan over medium heat. Cook, stirring occasionally, until the mixture turns an amber color. Carefully whisk in the heavy cream, then remove from heat. Stir in the honey and sea salt.

As soon as the baklava cups are out of the oven, immediately pour the warm syrup evenly over them. Let them cool completely in the muffin tin to allow the syrup to be fully absorbed.