Yeah, honey actually provides surprisingly little noticeable flavor, but it is very fermentable and dries out a beer. Go for it.
As to BrewBama's mention of home toasting base malt: Maybe you don't need one more thing to mess with at this time. Victory or Biscuit is a good way to go. But someday, I think any brewer will enjoy playing around with toasting their own malt. Getting consistent results in a home oven takes some effort. (Oven thermostats are notoriously unreliable, use a thermometer.) But you can get all kinds of interesting flavors and aromas you just can't go out and buy. Randy Mosher's very fun book Radical Brewing has a section on this, with guidelines on different times and temperatures to get different effects. Check it out.