Take a 9x13 glass dish and grease. Set aside.

Put the brown sugar, honey, and water into a deep pot.

Using a candy thermometer, heat and stir the mixture constantly until it reaches 270°F.

Remove thermometer from heat.

Quickly, stir in 1 tsp baking soda. The mixture will become fluffy.

Quickly, pour mixture into the greased glass dish using a rubber spatula.

Let cool completely (about 30 minutes).

Break into bite-sized pieces, or to your liking.

Using a double-boiler, melt chocolate.

Dip cooled candy until entirely covered.

Let dipped candy cool on waxed paper.

Seal in an airtight container.

Enjoy!

Side note: best made on a dry day, as humidity effects the consistency.