1. Line a rectangle baking tin or casserole of about 10×8 inches (25x20cm) with baking parchment and grease lightly. Set aside.

 

2. Add the sugar, syrup, honey, and water to a large pot and stir until well combined. Heat up until the sugar has melted. Turn the heat up a bit more and let the sugar mixture bubble until it turns into caramel with an amber color (be careful not to burn it). Remove from the heat and sprinkle the baking soda on top, mix with a wooden spoon until the baking soda is well distributed – the mixture will foam up a lot. As soon as it is foamy stop stirring or you will knock out the air. Pour immediately into the prepared baking tin (or casserole) – be careful as the mixture is very hot! Set aside and let cool down for about 2 hours until hard and cooled completely. 

 

3. The honeycomb can be eaten or used in other recipes as it is now but if you like you can also add some chocolate to the mix… Chop the chocolate and place it together with the coconut oil in a microwave-safe bowl. Gently heat up and melt in the microwave – stir until smooth. Break the honeycomb into bitesize pieces and dunk one side of each piece into the chocolate or brush them with the chocolate. Place on a piece of baking parchment and let dry completely. Store in an airtight container.