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phillych3zst3ak
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Combine water, honey, and salt into a large pot on medium heat and stir occasionally until all sugar crystals have dissolved into a uniform syrup
At this point, insert a candy thermometer, stop stirring, and occasionally brush cold water along the sides of the pot to prevent sugar crystals from forming
You can swirl the pot to mix the syrup evenly (if need be) but DO NOT mix or stir using any utensil. This will create sugar crystals which will interfere with the next step
Once the mixture reaches 300°F immediately remove from heat, sift in baking soda, stir vigorously to incorporate all the baking soda evenly, then transfer to a 13x9 parchment-lined pan (this entire step should be done in under 1 minute ideally, the sugar will expand and bubble up which is why you need a large pot. The sugar mixture will also harden quickly so work expeditiously to ensure best results and have your parchment-lined pan ready to go)
Let the mixture fully cool to solidify then use a knife to gently break open the toffee into smaller pieces
(Optional) Cover with dark chocolate and top with flaky salt and/or chili flakes
Store at room temp in an airtight container for best shelf life because the outer parts of the toffee begin to oxidize and change texture fairly quickly