How to Make It
Preheat oven to 400°F. Lightly coat 2 12-cup muffin tins with cooking spray.
Process pistachios, walnuts, orange zest, 3 tablespoons of the sugar, and 1½ teaspoons of the cinnamon in a food processor until finely ground.
Stir together remaining 3 tablespoons sugar and ½ teaspoon cinnamon in a small bowl.
Place puff pastry sheets in a single layer on a lightly floured work surface. Roll out each into a 12-by-9-inch rectangle. Brush with butter and top with sugar-cinnamon mixture. Cut each sheet crosswise into 12 9-by-1-inch strips.
Loosely twist each strip and coil into a “nest,” first covering bottoms of muffin cups, then working up sides. Tuck ends into nests and pinch firmly to seal. Place 2 teaspoons of the pistachio mixture in the center of each nest and top with 1 teaspoon of the honey. Bake, rotating halfway through, until golden brown, 18 to 20 minutes.
Microwave remaining ¼ cup honey until bubbly, 1 minute. Brush hot nests with remaining honey.