Grease line a pan with parchment paper and make sure the paper comes up over the sides. In a large stainless steel pot place the water, sugar and golden syrup and bring the mixture to a boil over medium-high heat. Stir the mixture for a second or two and then leave it to boil until the mixture reaches 284°F (140°C).

Then stir in the honey and vanilla extract. Insert a candy thermometer and continue to heat it, without stirring until the mixture reaches 300° F (150° C). When it reaches that temperature, remove it from the heat and immediately add the baking soda. Quickly whisk the mixture vigorously to make sure the baking soda disappears since the candy gets hard quickly.

The honeycomb will begin to expand and harden quickly. Therefore immediately pour the hot candy mixture into the prepared pan. Let the honeycomb cool completely for 2 hours before breaking it into pieces.

Store the honeycomb brittle in an airtight container at room temperature for up to a week. Enjoy! 😉