Chocolate Dipped Honeycomb Brittle

Prepare a large baking sheet lined with parchment paper.

Bring sugar, corn syrup, honey and water to a boil in a medium saucepan, stirring constantly. Reduce heat to low. Cook, without stirring, until a candy thermometer reaches 300ºF.

Remove from heat and whisk in baking soda until combined and mixture bubbles. When it has almost stopped bubbling, gently and quickly pour mixture onto the prepared baking sheet without spreading. Let cool. Break into pieces.

Melt chocolate. Use a fork to dip each piece of brittle into the chocolate. Lightly tap the fork to remove any excess. Use a paring knife to push the brittle off the fork and onto the baking sheet.

Place the brittle into the refrigerator for 10 minutes and let the chocolate harden.