• Prepare an 8x8 or 9x9 inch baking pan with cooking spray and parchment paper.
• Ensure that you have the vanilla and baking soda measured and ready to go or the candy will harden before you have time to add them.
• Place sugar in the bottom of a tall, heavy-bottomed pot and shake until evenly distributed on the bottom.
• Add corn syrup, honey and water and turn the heat to medium high.
• Whisk ingredients until totally blended and dissolved.
• If possible, attach candy thermometer to the side of the pot with tip resting on the bottom of pot.
• Increase heat to high and DO NOT STIR.
• Allow to bubble until thermometer just reaches 295F and under 300F and immediately remove from heat or will burn and burn fast.
• If you see puffs of smoke your honeycomb has burned and you need to begin again.
• Add vanilla.
• Add the baking soda and quickly whisk till incorporated which takes about 3 seconds.  The mixture will bubble and foam a lot. This is expected.
• Pour the foamy mixture immediately in to prepared pan and set aside to cool to room temperature, usually about 30 minutes. The honeycomb will spread out and have a shiny, porous surface.

Chocolate Dipped

• Dump cooled honeycomb on to a cutting board and cut into small pieces or chunks, between 1-2  inches.
• Place your chocolate in a small microwave safe bowl and microwave in 20 second bursts until smooth and melted. Stirring in between each burst.
• If adding nuts make sure they are crushed and on a plate. Set aside.
• Prepare a large rimmed baking sheet with parchment paper.
• Dip each chunk of honeycomb into the melted chocolate. You can either dip the end or the entire piece. I prefer to dip the end.
• Immediately roll wet chocolate in nuts until covered and place on prepared baking sheet.
• If you're dipping the entire piece in chocolate you'll need 2 forks to remove each piece of honeycomb from the melted chocolate, allowing excess chocolate to drip back into the bowl. Then immediately place in nuts and adjust until coated. Place on prepared sheet.
• Once all of the pieces are dipped in chocolate and rolled in the crushed pistachios place the baking sheet in to your refrigerator until the chocolate hardens, about 30 minutes.