The best honeycomb toffee candies

Collect all the ingredients.

Line a baking sheet with parchment paper, measure baking soda into a small bowl, and have a heatproof spatula ready before you begin.

Whisk the sugar, corn syrup, water, and honey in a saucepan fitted with a candy thermometer. Heat over medium heat until the mixture is thinner but still cloudy. Allow to bubble until the mixture is clear and a thermometer registers 300 degrees F (149 degrees C).

Remove from heat. Whisk in the baking soda until combined.

Transfer to a spatula and very carefully pour into a lined dish. Do not spread it with a spatula and do not squeeze the mixture at all, otherwise the bubbles will blow. Let cool completely, at least 30 minutes.

Remove the candies from the pan by lifting the parchment paper. Tap the counter and use your fingers to break it into separate pieces.

For larger bubbles, use up to 2 teaspoons of baking soda, keeping in mind that an aftertaste may remain. Do not use baking powder!

Replace corn syrup with golden syrup if desired.

You can also check with a thermometer. Some people say you can just go by the look and when the syrup goes from clear to slightly golden it's done, but it takes some experience. Another way to measure the temperature is to drop some melted syrup into the water to see if it instantly turns into a lollipop. This will work, but since thermometers aren't expensive and every kitchen should have one, it's really the way to go.