1 c granulated sugar
¼ c corn syrup
½ tsp kosher salt
3 Tablespoons Morgan Valley Honey
½ c water
2 tsp baking soda
Cover an 8x8 pan with parchment paper.
In a medium sauce pan, add the sugar and give it a quick shake so it is flat in the pan. Add all of the remaining ingredients, except for the baking soda. Do not stir, just allow the sugar to moisten. Turn heat to medium-high and watch as the sugar dissolves and the ingredients mix together.
Cook for 5-10 minutes, until the mixture reaches 300 F, then remove the pan from the heat.
Whisk in the baking soda for about 5 seconds. Once it is no longer foaming up, pour the mixture onto the parchment lined pan.
Let cool for 1 hour until hardened, then use a knife to break into pieces.
Store uneaten honeycomb in an airtight container, or it will absorb moisture from the air and soften.
This will keep for 3-4 days at room temperature in an airtight container.