Melt butter. Crush graham crackers and then add graham cracker crumbs, nuts, sugar cinnamon and salt into the bowl with the melted butter.
Pour the mixture into a springform pan and press firmly into the bottom. Bake in pre-heated then set aside to cool.
Spread the extra crumbs onto a baking sheet and bake. Set aside to cool.
Warm the heavy cream. Set aside. In a saucepan, add the sugar, corn syrup, and water. Stir gently.
Cook, until the sugar dissolves and mixture is bubbling stirring gently. Stop stirring and allow the mixture to boil undisturbed
Once removed from heat, slowly pour in the warm heavy cream.
Add butter, salt and vanilla. Cool. Pour into jar.