Toast sesame seeds in a dry pan over medium low heat for 5 to 6 minutes. Keep your eye on it not to burn them.
Add the honey, sugar, salt and water to a pan. Stir to mix over medium low heat. Let it bubble up. Continue to cook, without stirring, until it turns light golden brown, about 3 minutes or a little longer depending on your heat.
Turn the heat off. Stir in the sesame seeds and nuts. Stir well until everything is well coated with the syrup.
Place the mixture between two pieces of parchment paper. Let cool for a minute, or the mixture can stick to the paper. Press it down to flatten it, and roll it out with a rolling pin to a 1/4 to 1/2-thick rectangle. Using a side of a knife, push in the rough sides to straighten up a bit. Roll it again to an even thickness, as necessary.
When the crunch is hardened but still slightly warm, cut with a sharp knife into desired sizes.