I know there is a book (How to Brew?) that has a table with the sugar equivalents for a bunch of alternate priming sugars compared to straight corn sugar. The difference is in that something like honey has a greater water content than dextrose, so you would need to add more to get the same level of carbonation. I doubt the small amount of honey will really give you all that much honey character in the finished beer, but on the plus side, any honey aromatic components won't get driven off in a sealed vessel. I don't have HtB handy, perhaps someone else can check that reference, but in the online version, Palmer says this about honey.
"Honey is difficult to prime with because there is no standard for concentration. The gravity of honey is different jar to jar. To use honey, you will need to dilute it and measure its gravity with a hydrometer. For all sugars in general, you want to add 2-3 gravity points per gallon of beer to prime."
So you can figure it out, just might take a bit.
