Toast the nuts for a few minutes under the broiler (watch them like a hawk, if they turn black your dessert is ruined) until browned. Remove and let cool.
Using an electric whisk, beat the cream, sour cream, vanilla and honey together until it reaches the consistency of a thick yoghurt.
Select a tall dessert glass and start to assemble your cranachan. Scatter the toasted nuts on the bottom, then throw in the raspberries, finally pile the whipped cream on top. Chill or serve immediately.