1/4 cup sugar in the raw(light brown sugar)
2 tbsp. honey
1 tbsp. water
1 tsp. baking soda
In a heavy bottomed, small sauce pan combine the sugar, honey and water.
Over low heat dissolve the sugar and turn to medium heat and bring the mixture to boil until it reaches a caramel colour or it has reached the hard crack temperature of 150C/300F.
Remove from heat and gently stir to help the bubbles settle down.
Now add the baking soda, keep stirring as this little experiment unfolds and then pour the contents onto wax paper or parchment paper.
Let cool and then crack into pieces.
Melt the chocolate in a water bath, then drop honeycomb pieces into it to coat, remove with 2 forks and let the access drip of. Place onto parchment paper until dry.