Best Honeycomb Cinder Toffee Candy Ever

Line a baking sheet with parchment paper. Make sure it extends over the edges to prevent the toffee from sticking to the pan. This step is critical from my experience, so do not skip it!

In a large saucepan, combine the sugar, honey, and water. Stir over medium heat until the sugar dissolves. Now, patience is key in sugary concoctions – resist the urge to crank up the heat to hasten it.

Once the sugar is dissolved, increase the heat to high and bring to a boil without stirring. Let it bubble away until it turns a deep golden color. This usually takes around 10 minutes.

Swiftly, but safely, remove the saucepan from the heat and immediately whisk in the baking soda. The mixture will foam up (quite exciting to observe), but don't be alarmed – this is exactly what gives our toffee its iconic texture.

Pour the foaming mixture onto the prepared baking sheet and leave it to cool and harden. You won't need to spread or flatten it; the toffee will settle naturally.

After about 30 minutes, when the toffee is entirely cooled and hardened, break it into pieces (part of the fun!). You can store these in an airtight container.