Put sugar, honey, butter and cream in a pot and warm it. Let simmer for 5 minutes.
Chop peanuts roughly.
Add peanuts and almonds to the sugar-honey-cream mixture. Let it simmer for further 5 minutes.
Pour on baking tray (with baking paper) and spread evenly.
Bake in preheated oven at 200° C for 10 minutes.
Leave to cool down (on the backing tray).
Melt the chocolate and coconut oil (bain-marie)
Turn the Florentine up side down, coat the smooth side with the melted chocolate. Let cool.
Turn over again and cut in triangular pieces.