Prepare a rimmed baking sheet by lining it with aluminum foil and spraying the foil with nonstick, cooking spray.
Combine sugar, corn syrup, honey and 1/4 cup water in a large saucepan. (Use a saucepan large enough so the mixture can triple in size and still be safely contained.)
Stir the ingredients together until the sugar is completely moistened. Using a wet pastry brush, wipe the sides of the sauce pan to remove any stray crystals.
Insert candy thermometer and cook the mixture over medium high heat, without stirring, until the temperature reaches 300°.
Once the candy is at proper temperature, remove it from heat and add the baking soda all at once. Immediately whisk the candy to incorporate the baking soda, and be careful - it will foam up a great deal!!
As soon as the baking soda is incorporated, pour the candy carefully onto the prepared baking sheet.
Allow to cool and harden completely, then break it into small pieces. Honeycomb can be eaten as-is, or you can dip in chocolate
Chocolate Dip
Combine shortening and chocolate in a microwave safe bowl and microwave it to melt chocolate completely. Amount of chocolate varies depending on the thickness of candy.
Dip candy pieces so they are completely covered and refrigerate till hardened. Best eaten in 24 hours.
