Prep your equipment:
Line an 8×8-inch baking pan with parchment paper and lightly grease it. Have your baking soda measured and ready — timing is key!

Cook the sugar mixture:
In a deep, heavy-bottomed saucepan, combine sugar, corn syrup, honey (if using), and water. Stir over medium heat until the sugar dissolves.

Boil without stirring:
Once dissolved, stop stirring. Let the mixture come to a boil and cook until it reaches 300°F (hard crack stage) on a candy thermometer (about 5–8 minutes). The mixture should be a light amber color.

Add the baking soda:
Remove from heat and quickly whisk in the baking soda. The mixture will foam up rapidly — pour it immediately into the prepared pan. Do not spread it out; let it settle naturally to maintain the bubbles.

Cool completely:
Let the candy cool and harden at room temperature for about 1 hour. Once set, break it into pieces.

Optional chocolate dip:
Dip pieces in melted chocolate and allow to set on parchment for an extra decadent version.