Into a small mixing bowl add the soy sauce, worcestershire sauce, granulated onion, granulated garlic, hickory smoke powder, himalayan pink or sea salt, pepper and scotch bonnet pepper powder.
With a whisk mix the spice blend until it is uniform and there are no clumps of smoke powder.
Pour the Worcestershire and soy sauces into the dry spices.
Thoroughly mix this until a uniform paste is formed and all of the dry spices are soaked into the liquids. Set to the side.
Mount a probe or candy thermometor to the side of a 5 quart stainless steel suacier or stock pot.
Gently preheat your stainless steel saucier until it reaches medium heat.
Pour the honey into the saucier and caramelize it until it reaches 320° F, is bubbly and a darker amber color. Over medium to medium-high heat this should take 6-7 minutes.
As soon as the honey reaches 320° F turn the heat off and pour in the ketchup to stop the cooking process.
Stir until the ketchup is mostly incorporated into the burnt honey.
Add the spice paste and stir to thoroughly combine.
Place in jars and allow to cool.