My understanding of this is that the original problem was children choking on whole peanuts. Hence the advice not to eat peanuts. This somehow got lost in translation and became "don't eat any peanut-based food".
Guessing same with honey? I hear people freak out a lot about infants having anything with honey in it. I feel it might be more along the choking lines with raw honey too.
It absolutely is an issue for children. The botulism toxin can be destroyed with heat, but the spores are significantly more resistant to it. And as the WHO explains, it's the spores that are the root of the problem for children:
"Infant botulism occurs mostly in infants under 6 months of age. Different from foodborne botulism caused by ingestion of pre-formed toxins in food, it occurs when infants ingest C. botulinum spores, which germinate into bacteria that colonize in the gut and release toxins. In most adults and children older than about 6 months, this would not happen because natural defences in intestines that develop over time prevent germination and growth of the bacterium."
I have a 6mo daughter, and coincidentally I was just reading about this earlier today in the childhood nutrition book "Food to Grow On". According to that book, botulism spores can survive the temperature that honey is pasteurized at (the same book does recommend feeding peanut products to young babies, so it is up-to-date with that area of research at least).
Unless you're positive that botulism wouldn't be an issue in pasteurized honey, I would suggest qualifying your comment with a note that you're just speculating rather than stating it as a fact.
I don't think honey is usually pasteurized. It's usually heated in the process of producing a clear product with no grittiness, but that's not necessarily pasteurization.
Disclosure: son has severe peanut allergy.