Line a flat tray with parchment paper.
Bring the sugar, water and golden syrup to the boil for about 5 minutes. It will turn a deep, dark golden colour. If using a sugar thermometer it should reach a temperature of 150. Please be careful at this stage as hot sugar gives a bad burn.
When it has reached 150 sprinkle in the baking soda and whisk. It will explode and develop into big bubbles.
Quickly pour out onto the lined tray and allow to set and cool for about 30 minutes.
Crack into delicious crunchy shards and chunks.
Be sure to get into an airtight container ASAP.
Honeycomb is hygroscopic and will go soft and sticky if left out in the air.
Optional, dip in melted milk or white chocolate.