Line a 8x8 inch baking pan with parchment paper.
Add the sugar and honey to a pan with a candy thermometer on the stove over low heat.
Gently stir until completely dissolved, ensuring not to let the mixture bubble. Do not stir once the sugar has dissolved or it will crystalize!
Once completely melted, turn up the heat to medium and heat the mixture until the temperature on your candy thermometer reaches 300℉. It should be golden in color.
Take the pan off of the heat and remove the thermometer. Carefully and quickly whisk in the baking soda just until it has all disappeared and the mixture is foaming. Do not over mix!
Pour the mixture into your parchment lined pan, doing your best to not lose any bubbles by pouring as near to the bottom of the pan as you can. Very carefully, scrape out the last of the mixture into the pan with a silicone spatula.
Allow for the candy to cool completely before cracking it into chunks.
Mix together melted chocolate and oil to create a super smooth chocolate coating. To melt your chocolate, heat it in 30 second increments in the microwave, stirring between each.
Line a baking sheet with parchment paper, then coat each piece of candy in the chocolate mixture, flipping it to cover all sides.
Place each piece on the parchment paper and allow to cool until the chocolate is set. You may need to put them in the fridge to set fully.
Store in the refrigerator and enjoy!
