This crisp, light candy is an architectural masterpiece of crunchy candy honeycombed with air bubbles. We have also made this candy with great success using sorghum syrup instead of honey. Because honeycomb candy is highly susceptible to humidity, if you live in a humid area we recommend dipping it in tempered chocolate, which serves as a moisture barrier.

Have ready a large baking sheet lined with buttered parchment paper or a silicone liner. Whatever you do, do not attempt to make this without some kind of barrier between the candy and the baking sheet or you will rue the day you were born.

Combine in a large heavy pot:

Stir the mixture over medium-high heat until the sugar is dissolved. Bring to a boil and cook, without stirring, to 265°F. Add:

This will reduce the heat of the syrup considerably. Continue to boil, without stirring, until the syrup reaches 300°F, the hard-crack stage. Immediately remove from the heat and sift over the syrup:

Stir vigorously to disperse the baking soda. It will bubble dramatically. Pour the mixture onto the lined baking sheet. Do not spread the candy with a spatula or you will destroy the honeycomb structure. Let cool completely.

Break the candy into pieces for a rustic look, or use a serrated knife to saw it into uniform pieces. If desired, you may coat the candies in chocolate as for:

While the chocolate is still wet, sprinkle the candies very sparingly with:

Refrigerate to set the chocolate. If covered in chocolate, store as for chocolate candies; if the honeycomb is plain, store in an airtight container at room temperature for up to 1 week.