1 1/2 cups sugar
3 tablespoons unsalted butter
1/4 tsp cream of tarter
1/4 cup light corn syrup
1/4 cup honey
2 1/2 tsp baking soda
12 oz dark chocolate (they said 6, but I needed 12 to cover them all)
Line a baking sheet with parchment. In a large, heavy saucepan combine the sugar, 1/3 cup water, the butter, and the cream of tarter and heat over medium heat, stirring to dissolve the sugar. Insert a candy thermometer and bring the mixture to a boil, without stirring, then cook until it reaches 250 degrees.
Add the corn syrup and honey, without stirring, and continue to boil until the sugar mixture reaches 295 (watch carefully). Remove from heat and sift in the baking soda and whisk for 10-20 seconds to incorporate. It will bubble up, but this makes the bubbly honeycomb texture (keep the baking sheet nearby).
It looks a lot more golden in personQuickly pour the candy onto the prepared sheet - do not spread - and let it cool completely. Once the candy has cooled, break it or cut it into pieces about 2 inches in size.
Share and enjoy! Or keep for yourself... (I also recommend letting them sit overnight - they become lighter and crunchier.)